Zucchini Noodles with Garlic, Soppressata, and Wilted Arugula

Ingredients:

· 2 medium zucchini, uncooked

· 3 Tbsp. olive oil

· 2 oz. thinly sliced soppressata, torn into bite sized pieces

· 5 garlic cloves, thinly sliced

· ¼ tsp. crushed red pepper

· 2 Tbsp. fresh lemon juice (from 1 lemon)

· ¼ tsp. black pepper

· ½ tsp. kosher salt

· 5 oz. arugula (10 loosely packed cups)

· ¼ cup roasted red pepper, chopped

Method:

1. Heat the oil in a large skillet over medium heat. Add the soppressata and cook, stirring occasionally, until crisp, 5 minutes; remove with a slotted spoon to a paper towel lined plate. Reduce heat to medium low. Add the garlic and red pepper; cook, stirring occasionally, until the garlic is soft, about 2 minutes. Remove from heat. Stir in the lemon juice, black pepper, 1/3 cup water and the salt. Add the zucchini noodles and red pepper, toss to combine.

2. Transfer the pasta to a large bowl; add the arugula. Toss until the arugula wilts. Top with the soppressata.