Summer Pappardelle with Tomatoes, Arugula, and Parmesan

Ready in 45 minutes
2 review(s) averaging 5. 100% would make again

Top-ranked recipe named "Summer Pappardelle with Tomatoes, Arugula, and Parmesan"

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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 magazine 8-04)


Ingredients

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

Original recipe makes 4

Servings  

Preparation

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.

Credits

Added on Award Medal
Calories Per Serving: 198 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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[I made edits to this recipe.]
cera82v 9 years ago
[I posted this recipe.]
cera82v 9 years ago
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