Bring a medium pot (2/3 full of water) to boil, add pinch of salt. Stir in Whole Wheat Penne Pasta (8 ounce), cover and cook according to package. Drain finished pasta, reserve 1/4 cup pasta water.
In a small bowl, combine Balsamic Vinegar (3 tablespoon), Olive Oil (2 tablespoon) Salt and Pepper (to taste), and zest from Lemon (1/2). Whisk until combined.
Heat large skillet over medium heat, add Olive Oil (1 tablespoon) until hot, then add Garlic (2 clove), saute until fragrant (about a minute). Reduce heat to low, stir in Tomato (1 pint) and cook for 1-2 minutes.
Add pasta and 1/4 cup reserved pasta water. Add balsamic mixture to pan, simmer 1 minute.
Remove from heat, stir in Arugula (to taste) until slightly wilted. Garnish with lemon juice, Fresh Basil Leaf (to taste) and Parmesan Cheese (to taste). Serve and enjoy!