- 15 min
Cook the pasta
Bring pot of salted water to a boil and cook pasta 8-10 min. Strain and reserve. Save a little cooking water for sauce.
Prepare the ingredients Finely chop garlic. Zest the lemon.
Cut zucchini into thin strips or use grater.
In a large dry pan, toast the walnuts over medium-high heat for about 2 minutes, stirring occasionally. Set aside in a small bowl.
Cook the vegetables
In the same pan over medium-high heat, add a bit of olive oil and sauté garlic and lemon zest for 1 min. Add zucchini to the pan, cook for about 2 min, then add tomatoes and cook for 2 more min. Season with salt and pepper to taste.
Add pasta and wine
Add wine to mix and cook until half of the liquid is absorbed (1-2 min). Mix in pasta and season with salt and pepper, to taste.
Remove pan from heat and mix in arugula. Squeeze juice of 1/2 lemon over pasta. Mix gently.
Finish and serve
Chop the walnuts. If pasta is too dry, add a little of the cooking water. Serve in a deep plate or a bowl and garnish with parmesan cheese and chopped walnuts.