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