2 oz. feta cheese, crumbled (about 1/2 c.)
1/2 t. lemon zest plus 1 T. fresh juice (from 1 lemon)
1/2 t. crushed red pepper
3 T. olive oil, divided
2/3 c. plain whole-milk Greek yogurt
1 small clove garlic, grated
1 t. kosher salt
1/2 t. freshly ground black pepper
12 oz. whole-wheat penne
2 oz. baby arugula (about 2 c.)
Chopped fresh chives, for serving
Stir together feta, lemon zest, crushed red pepper, and 1 T. oil in a small bowl. Set aside to marinate.
Whisk together yogurt, lemon juice, garlic, salt, pepper, and remaining 2 T. oil in a large bowl.
Cook penne according to package directions. Reserve 1/2 c. cooking water and drain. Add hot penne to yogurt mixture. Toss, adding cooking water 2 T. at a time until desired consistency is reached. Gently stir in arugula. Top with marinated feta and chives.
Adapted from Real Simple magazine, April 2018, p. 108.