1. Combine half & half and lemon zest in a saucepan. Heat over medium-high flame until the cream has reduced to about 1 1/2 cups. Turn off heat. Whisk in the Parmesan a little at a time. Keep sauce warm.
2. While sauce is reducing, bring a large pot of salted water to boil. Add linguine and cook until barely tender.
3. Meanwhile, heat butter in a large skillet over medium flame. Add shallots and cook, stirring often, until tender, about 5 minutes. Raise heat to medium-high and add spinach and arugula. Cook briefly, stirring often, until wilted. Season with salt and pepper to taste.
4. When linguine is done, drain it then toss it with the sauce and greens. Serve pronto.
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