Summer Pappardelle with Tomatoes, Arugula, and Parmesan |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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If your cooked pasta is clumping together, just rinse it under hot water, drain thoroughly, and then toss with the tomato mixture and arugula. Ingredients:
9 ounces uncooked pappardelle (wide ribbon pasta) |
2 tablespoons extravirgin olive oil |
1/4 teaspoon crushed red pepper |
3/4 garlic cloves, thinly sliced |
1 1/2 cup halved yellow tear-drop cherry tomatoes (pear-shaped) |
1 1/2 cups halved grape tomatoes |
3/4 tablespoon fresh lemon juice |
1 teaspoon salt |
5 cups loosely packed trimmed arugula |
1 1/2 ounces shaved fresh parmesan cheese |
2 bacon slices, cooked and crumbled |
Directions:
1. Cook pasta according to package directions, omitting salt and fat. Drain; keep warm.
2. Heat oil in a large nonstick skillet over medium heat. Add pepper and garlic to skillet; cook 1 minute or until garlic is fragrant. Add tomatoes; cook 45 seconds or just until heated, stirring gently. Remove the skillet from heat; stir in lemon juice and salt. Combine the hot pasta, arugula, and warm tomato mixture in a large bowl, tossing to coat. Top with cheese and bacon.
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