Whole Wheat Spaghetti with Wilted Arugula

I'll admit, I was very resistant to the concept of whole wheat pastas at first. But then I tried it and discovered that it is actually quite delicious. Plus, if you read the label you'll find that it is so much better for you than traditional pasta. In this dish, the hearty taste of the whole wheat spaghetti pairs very well with the peppery arugula and the tart lemon juice.

Makes 4 servings

1 pound whole wheat spaghetti
3 tablespoons extra virgin olive oil
2 5-ounce packages baby arugula leaves
2 tablespoons fresh lemon juice
1 teaspoon kosher or sea salt
½ teaspoon ground black pepper
½ cup freshly grated Parmesan cheese
¼ cup walnuts, toasted and chopped

Bring a large pot of salted water to a boil and cook spaghetti until al dente, about 6 to 8 minutes. Drain and set aside. Heat olive oil in a large pan over medium heat and add arugula leaves. Pour lemon juice over the leaves and season with salt and pepper. Toss arugula in the pan until just wilted and still green, about 2 to 3 minutes. Add pasta, parmesan, and walnuts to the pan and toss until fully combined. Serve immediately.