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
How to Make It
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.
I could tell this would need a few flavor-boosters, so while it was delicious, the recipe was more of a base for additions. I added toasted pine nuts, fresh basil in place of some of the spinach-arugula mix, white wine instead of lemon juice, crushed red pepper, lemon-pepper, and tangy goat cheese instead of parmesan. Served with a simple salad of romaine lettuce and marinated artichoke hearts. My husband ate two servings, I had one.
this is a go to recipe I have been making it since it ws published. It is great for pot lucks, even guys who are not salad lovers go for a second helping. I use Lemon Pepper Pappardelle noodles from Trader Joes, they usually have all the ingredients I need.
I have been making this every summer since it came out. We love it...I have made it with different pasta's since I have a hard time finding pappardelle here. I have made it for guests and they have requested the recipe....Quick, Easy and Tasty what more can you ask for!
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