1poundCapellini pastacooked al dente according to package directions OR angel hair pasta
On an indoor or outdoor grill, heat 1 tablespoon olive oil over medium-high heat and grill zucchini 3 to 4 minutes per side until golden.
In a blender or food processor, add garlic, almonds, 1/4 cup cheese, arugula, lemon juice and sea salt and freshly ground pepper to taste, pulse until well chopped.
Drain hot pasta and toss with arugula mixture. Top with grilled zucchini and remaining Parmigiano-Reggiano cheese.
SERVING SUGGESTION: Serve with steamed asparagus.GLUTEN FREE: Make sure that the cheese is gluten free and use gluten free pasta in place of the regular.NUTRITION: 497 Calories; 20g Fat (36.2% calories from fat); 20g Protein; 61g Carbohydrate; 4g Dietary Fiber; 16mg Cholesterol; 128mg Sodium. Exchanges: 4 Grain (Starch); 0 Lean Meat; ½ Vegetable; 0 Fruit; 3 Fat.