1 pound penne
3 1/2 ounces butter
6 1/2 ounces arugula or spinach, roughly chopped
3 tomatoes, finely chopped
1/2 cup (1 1/2 ounces) grated pecorino cheese
Freshly grated Parmesan, for serving

Preparation Instructions:

Cook the penne in a large pot of rapidly boiling water until al dente, following package instructions. Drain and return to the pot. Place the pan over low heat. Add the butter, tossing it until it melts and coats the pasta. Add the arugula to the pasta along with the tomato. Toss through to wilt the arugula. Stir in the pecorino cheese and season with salt and pepper to taste. Serve sprinkled with freshly grated Parmesan. Makes 4 servings.