Rating: 4.5 stars
6 Ratings
  • 5 star values: 5
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

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

Recipe by Cooking Light August 2004

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Credit: Oxmoor House

Recipe Summary test

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

Ingredient Checklist

Directions

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

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  • 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.

Nutrition Facts

388 calories; calories from fat 29%; fat 12.5g; saturated fat 3.5g; mono fat 6.6g; poly fat 1.1g; protein 15.2g; carbohydrates 55.7g; fiber 3.8g; cholesterol 10mg; iron 3.1mg; sodium 828mg; calcium 189mg.
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