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Summer Pappardelle with Tomatoes, Arugula, and Parmesan

Photo: Oxmoor House
Yield 4 servings (serving size: 2 cups)
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

Nutrition Information

  • calories 388
  • caloriesfromfat 29 %
  • fat 12.5 g
  • satfat 3.5 g
  • monofat 6.6 g
  • polyfat 1.1 g
  • protein 15.2 g
  • carbohydrate 55.7 g
  • fiber 3.8 g
  • cholesterol 10.0 mg
  • iron 3.1 mg
  • sodium 828.0 mg
  • calcium 189.0 mg

How to Make It

  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.