Arugula and lemon are a great combination.

1 TB EXTRA VIRGIN OLIVE OIL

2 GARLIC CLOVES – minced or more to taste

2 CUPS HEAVY CREAM

2 or 3 LEMONS – juiced and zested

SEA SALT – to taste

FRESHLY GROUND BLACK PEPPER – to taste

2 BUNCHES BABY ARUGULA – stemmed, cut into thirds

½ CUP FRESHLY GRATED CHEESE – Romano or Parmigiana, or more to taste

1 PINT CHERRY TOMATOES – cut in half

In a medium saucepan, over medium, heat, heat the oil and then add the garlic and cook for about 1- 2 minutes. Slowly add the cream, lemon, zest and juice, salt (to your taste) and a good sprinkling of freshly ground black pepper. Slowly bring to a boil, then lower the heat and simmer for 15-20 minutes to allow the sauce to thicken and being careful not to scorch.

In the meantime, bring a large pot of water to a boil, adding 1or more tablespoons of salt and the pasta. Stir the pasta frequently and cook until al dente. Drain the pasta and return to the pot immediately adding the cream mixture. Cook over medium heat for 2-4 minutes allowing the pasta to absorb most of the sauce.

Pour the pasta into a large bowl and quickly add the arugula, grated cheese, and the tomatoes.

Cut a lemon in half lengthwise and then slice it ¼-inch thick crosswise and add several slices to the pasta. Toss well, season to taste, serve hot and pass additional slices as garnish and the grated cheese.

NOTE: you can also add some cooked medium shrimp at the end and toss well.

BUON MANGIATA!