Pasta shells and arugula

All week, I've been craving this meal I used to make all the time. A simple spaghetti, tossed in nothing but olive oil, lemon, garlic and some crushed red pepper flakes.

But we didn't have spaghetti; we had pasta shells. Turns out, they're about the same size as arugula, which I bought on a random trip to our Wednesday afternoon farmer's market. It was an unexpectedly lovely pairing.

I sprinkled the arugula with some fresh parmesan in one bowl, and then I drained the pasta and put it back in the pot with Mike's olive-oil-red-pepper-lemon concoction.

Once the pasta was thoroughly coated, I spooned it directly onto the arugula and parmesan. When I combined the two, the arugula wilted perfectly and the parmesan got just a bit melty. Delicious, fast and somewhat Weight Watchers friendly. (Olive oil is good for you, right?)