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© Meredith Corporation. All rights reserved. Used with permission.
In a medium bowl, combine the zest (about 2 teaspoons) and juice (about 3 tablespoons) of the lemon, the tomatoes, oil, chives, garlic, salt and 1/2 teaspoon pepper.
In a large pot, cook the linguine according to package directions. Drain pasta and return to pot. Return pot to medium heat. Add tomato mixture and stir to combine. Heat through. Add arugula and stir just until arugula wilts. Serve topped with Parmesan and additional pepper, if desired.