Torn Pasta with Zucchini and Arugula
- 4 zucchini
- 1/4 cup extra-virgin olive oil
- Salt, to taste, plus 1 Tbs.
- Freshly ground pepper, to taste
- 1/2 lb. lasagna noodles
- 1 cup tomato pasta sauce
- 2 cups arugula, washed and dried
- 1/2 cup grated Parmigiano-Reggiano cheese
Preheat a grill pan over medium-high heat. Working in batches, arrange the zucchini strips on the pan and cook for 1 to 2 minutes. Turn the zucchini over and cook until tender but not too soft, 1 to 2 minutes more. Transfer to a plate and cover loosely with aluminum foil.
Bring a large saucepan three-fourths full of water to a boil over high heat. Break the lasagna noodles into large, uneven pieces. Add the 1 Tbs. salt and the noodles to the boiling water and cook according to the package instructions.
Meanwhile, in a small saucepan over medium heat, warm the tomato pasta sauce.
Drain the pasta and transfer to a large bowl. Drizzle with the remaining 2 Tbs. oil and toss to coat evenly. Add the zucchini, arugula and 1/4 cup of the cheese and gently toss together, being careful not to tear the zucchini strips. Transfer to individual pasta bowls, drizzle the tomato sauce over and around the pasta and sprinkle with the remaining 1/4 cup cheese. Serve immediately. Serves 4.