delicious and easy: tomato-arugula-parmesan pasta

these days when i talk to my mom she {very} often asks me when i’ll be posting my next recipe to the blog-and even though i really appreciate her enthusiasm and support, this makes me feel a certain kind of pressure to perform,  or post, i should say. so, even though i seem to have somehow strained a muscle in my arm which is causing some major discomfort (owwww), i felt like i should share this recipe not only to please my mother, but also because it is too good not to: an (almost) no-cooking-necessary (except for boiling the pasta of choice) meal that looks and tastes much better than it should.  it’s making me hungry for more just thinking about it. that good. do you have 10 minutes?

ingredients for 4 servings:
in a bowl combine:

  • 3-4 ripe tomatoes, finely cubed
  • 1.5-2 cups roughly chopped baby arugula 
  • 1-2 tbs freshly grated good parmesan cheese (like reggiano)
  • sea salt (to taste)
  • 1/2 tsp freshly ground pepper
  • 1/2 tsp red pepper flakes (optional for spicy)
  • 1/2 tsp dry oregano (rub it between your fingers)
  • 1 tbs fresh lemon juice plus 1 tsp fresh lemon zest
  • 2-3 tbs good quality extra virgin olive oil

combine well, and allow the mixture to rest for 10-15 minutes while the water boils & pasta cooks (you can use any pasta of choice~whole grain, brown rice, or quinoa pasta are healthier options) then add the hot drained pasta to the bowl and toss quickly-grate more parmesan cheese over the top and serve right away.

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