Ingredients
3/4 pound short pasta, such as casarecce or campanelle
1 teaspoon finely grated lemon zest
2 tablespoons lemon juice
2 tablespoons extra-virgin olive oil
Coarse salt and ground pepper
2 cups baby arugula
1/2 cup fresh basil leaves, torn if large
1 tablespoon capers, rinsed and drained
6 ounces fresh mozzarella, cut into 1/2-inch pieces (1 cup)
1/2 teaspoon red-pepper flakes
Preparation
In a large pot of boiling salted water, cook pasta according to package instructions. Drain.
Meanwhile, in a large bowl, whisk together lemon zest, lemon juice, and olive oil; season with salt and pepper. Add pasta, arugula, basil, capers, mozzarella, and red-pepper flakes. Toss to combine and season with salt and pepper.
