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Penne with wilted arugula, radicchio, and smoked mozzarella
Penne with wilted arugula, radicchio, and smoked mozzarella                                                                                                                                                                        

Ingredients: • 1 lb dried penne • 5 tablespoons extra-virgin olive oil • 1 teaspoon finely grated fresh lemon zest • 2 garlic cloves, minced • 1 (6-oz) head radicchio • 9 oz arugula, trimmed (6 cups) • 1 cup fresh basil • 4 oz smoked mozzarella, cut into 1/2-inch dice • 2 tablespoons fresh lemon juice
* Also called mozzarella affumicata; available at cheese shops.
Preparation: Cook pasta in a 6-quart pot of well-salted boiling water until al dente. While pasta is boiling, whisk together oil, zest, garlic, and salt and pepper to taste in a large bowl. Then thinly slice radicchio, arugula, and basil and add to dressing. Reserve 1/2 cup cooking water and drain pasta in a colander. Add hot pasta and reserved cooking water to greens and let stand 1 minute to wilt. Add mozzarella and lemon juice and toss well. Season with salt and pepper and serve warm.

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