Lemon Caper Sauce with Arugula

8 oz. Esotico lemon pepper pasta (cook as directed on back of package)
3 tbsp. olive or avocado oil
3 large cloves garlic, minced
4 tbsp. capers drained
½ to 1 tsp. red pepper flakes
1 medium lemon juiced
4 cups chopped arugula
Parmesan cheese
Salt and pepper to taste

Cook pasta until al dente, drain and set aside. Sauté garlic for a few minutes, add red pepper flakes and lemon juice and cook for another minute. Add capers and toss with pasta and arugula. Season and serve with cheese.