Summer Pappardelle with Tomatoes, Arugula, and Parmesan

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Summer Pappardelle with Tomatoes, Arugula, and Parmesan Ingredients

9 ounces Pappardelle, uncooked (wide ribbon pasta)	3 tablespoons Fresh lemon juice
2 tablespoons Extra virgin olive oil	1 teaspoon Salt
1/4 teaspoon Crushed red pepper	5 cups Arugula loosely packed and trimmed
3 cloves Garlic thinly sliced	1/3 cup Fresh Parmesan cheese shaved (1.5 ounces)
1 1/2 cups Grape tomatoes halved	2 slices Bacon, cooked crumbled
1 1/2 cups Yellow tear-drop cherry tomatoes halved

Instructions for Summer Pappardelle with Tomatoes, Arugula, and Parmesan

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.

Main Ingredient: PastaCuisine: Italian

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