In a large pot, bring 2 quarts of water to a boil with a generous pinch of salt. Once boiling, add the pasta and cook 10-12 minutes while stirring frequently to prevent sticking. Reserve ¼ cup of the pasta water for later, then drain and set aside the pasta.
Meanwhile, peel and chop the garlic. Rinse and chop the parsley. Trim and cut the scallions into ½-inch pieces. Cut the lemon in half and squeeze its juice into a small bowl.
Add 3 tablespoons of olive oil and the chopped garlic to a large skillet over medium-high heat. Cook the garlic, stirring frequently so that it doesn’t burn, until it’s soft and fragrant. Add in the scallions, chili flakes and parsley, cooking until they’re slightly wilted. Toss this mixture in with the pasta, ⅓ of the Parmesan cheese, salt and pepper, and the reserved pasta water. Combine well.
Combine the lemon juice with 2 tablespoons of olive oil, another ⅓ of the Parmesan, and salt and pepper to taste. Whisk everything, then toss in the arugula.
Divide the pasta between plates and serve with the arugula salad and remaining Parmesan.
Approximate nutritional values (per serving):
Calories 650, Fat 23g, Sat. Fat 4.5g, Trans Fat 0g, Cholesterol 5mg, Sodium 480mg, Total Carbohydrate 90g, Fiber 6g, Sugars 3g, Protein 21g
Nutritional values are based on data from the USDA National Nutrient Database for Standard Reference. Actual nutritional values may vary due to preparation techniques, variations related to suppliers, regional and seasonal differences, or rounding.
Soy Free, Egg Free, Peanut Free, Tree Nut Free
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