Summer Pappardelle with Tomatoes, Arugula, and Parmesan

Photo: Oxmoor House
If your cooked pasta is clumping together, just rinse it under hot water, drain thoroughly, and then toss with the tomato mixture and arugula.

Yield:

4 servings (serving size: 2 cups)

Recipe from

Nutritional 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

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

Preparation

Cook pasta according to package directions, omitting salt and fat. Drain; keep warm.

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.

Note:

August 2004