Summer Pappardelle with Tomatoes, Arugula, and Parmesan

1 review, 5 star(s). 100% would make again

Ready in 45 minutes

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)


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



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.

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[I made edits to this recipe.]
cera82v 10y ago

[I posted this recipe.]
cera82v 10y ago

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