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)
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.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (251g)|
|Recipe Makes: 4|
|Calories from Fat: 143 (72%)|
|Amt Per Serving||% DV|
|Total Fat 15.9g||21 %|
|Saturated Fat 4.5g||23 %|
|Monounsaturated Fat 8.5g|
|Polyunsanturated Fat 1.7g|
|Cholesterol 16.9mg||5 %|
|Sodium 257.8mg||9 %|
|Potassium 448.1mg||12 %|
|Total Carbohydrate 9g||3 %|
|Dietary Fiber 2.3g||9 %|
|Sugars, other 6.7g|
|Protein 6.8g||10 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 198
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.