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Summer Pappardelle with Tomatoes, Arugula, and Parmesan

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

Cooking Light AUGUST 2004

  • Yield: 4 servings (serving size: 2 cups)


  • 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


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.

Nutritional Information

Amount per serving
  • Calories: 388
  • Calories from fat: 29%
  • Fat: 12.5g
  • Saturated fat: 3.5g
  • Monounsaturated fat: 6.6g
  • Polyunsaturated fat: 1.1g
  • Protein: 15.2g
  • Carbohydrate: 55.7g
  • Fiber: 3.8g
  • Cholesterol: 10.0mg
  • Iron: 3.1mg
  • Sodium: 828.0mg
  • Calcium: 189.0mg

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Summer Pappardelle with Tomatoes, Arugula, and Parmesan recipe