Start preparing the pasta. Fill a large pot with 5 liters of water and cook on high heat.
Once the water starts boiling, add 35 g salt and the MISKO Macaroni No3. Stir with a fork and let the pasta boil for as long as indicated on the package.
Strain the pasta, keeping about 100 ml of the water in which we boiled the pasta and sprinkle with 2 tbsp. olive oil. Stir gently and leave the pasta aside.
In a shallow pot, heat up 5 tbsp. olive oil and sauté the onion for 2-3 minutes until it softens.
Add the green onions, zucchini, salt and freshly ground pepper and sauté for 3-4 minutes until the mixture softens.
Add the lemon juice and the water in which we boiled the pasta. Once most of the liquid has evaporated but still juicy, add the katiki and lemon zest and mix gently. Add the arugula and stir for 1-2 minutes to lightly brown.
Add the pasta, mix gently to blend the ingredients together, and remove from the heat.
Serve the pasta hot, sprinkled with lots of freshly ground pepper.