Prep

1. Wash radishes and remove the greens. Slice into halves or quarters. (Quarters will cook more quickly.)
2. Remove ends from zucchini and slice into 1/2" rounds.
3. Finely chop onion and mince garlic.

Pasta

1. Bring salted water to a boil and add pasta. Cook 8-10 minutes, until al dente. Drain and set aside.

Cooking

1. In a large skillet, heat olive oil over medium low. Add radishes, cut side down. Sprinkle with sea salt and pepper. Cook 15-20 minutes until they soften. They should be fork tender.
2. In the skillet with the radishes, add 2 tablespoons of lemon juice and onion. Saute 3-5 minutes until onion is translucent. Add garlic and zucchini and continue cooking. Add cayenne and chili flakes. Stir every 2-3 minutes until veggies are tender.
3. Pour in remaining 1/4 cup of lemon juice, coconut milk, basil, and arugula and stir. Cook on medium low for 5 minutes.
4. Add in pasta and stir to combine. Serve immediately. If desired, top with fresh black pepper and grated parmesan.