Wilted Arugula Penne

I've been falling out of love with marinara sauce recently. I think because in the heat of summer, I really crave light, lemony pasta. I shook up the routine with delicious peppery local arugula that is the perfect when wilted. 

Wilted Arugula Penne
1/2 package dry penne
5 oz package fresh arugula
1 shallot (sliced thinly)
8-9 garlic cloves (sliced thinly, not minced)
1 large lemon (juice of)
handful of fresh basil (chopped)
1/2-3/4 C nooch
fresh ground black pepper

1. Prepare penne to al dente in salted water while preparing the vegetables. Make sure it's saltier than you usually make it, because a lot of the flavor will come from this.
2. In a large skillet add 2-3 tsps EVOO and heat to low-medium. Add shallot and cook 2-3 minutes. 
3. Add garlic and cook 2-3 minutes, do not burn. Add lemon, salt and pepper.
4. Take skillet off heat and add arugula, toss and let wilt. 
5. Add cooked penne and about 1/4 C starchy pasta water to skillet. Turn heat back on and toss for 1-2 minutes, serve immediately with basil.