1 lb rugatoni, or pasta of your choice
1/4 cup extra virgin olive oil
4 cloves garlic, minced
8 oz. fresh arugula, chopped coarsely
Cook pasta al dente. Meanwhile heat the olive oil and garlic over medium heat in a skillet. Do not brown the garlic but saute until the garlic gives off its aroma. Add the arugula and suate for about 2 minutes or until just wilted.
Drain the pasta and toss with the wilted arugula. Serve with the grated cheese and lemon wedges.