Ingredients

• 1 lb dried penne
• 5 tablespoons extra-virgin olive oil
• 1 teaspoon finely grated fresh lemon zest
• 2 garlic cloves, minced
• 1 (6-oz) head radicchio
• 9 oz arugula, trimmed (6 cups)
• 1 cup fresh basil
• 4 oz smoked mozzarella, cut into 1/2-inch dice
• 2 tablespoons fresh lemon juice

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Instructions

1. Cook pasta in a 6-quart pot of well-salted boiling water until al dente.
2. While pasta is boiling, whisk together oil, zest, garlic, and salt and pepper to taste in a large bowl. Then thinly slice radicchio, arugula, and basil and add to dressing.
3. Reserve 1/2 cup cooking water and drain pasta in a colander.
4. Add hot pasta and reserved cooking water to greens and let stand 1 minute to wilt.
5. Add mozzarella and lemon juice and toss well. Season with salt and pepper and serve warm.