Because magazine covers need to look like this:
But when you make the same recipe at home, it looks more like this:
The only modification I made to the recipe was using whole-wheat pasta, rather than white, and it still tasted great. If I were to make it again, I’d skip the instruction to put the cheese in while wilting the arugula. It didn’t impact the taste, but it made the mozzarella incredibly chewy — rather than light, like fresh mozz should be — as soon as the dish started to cool.