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.
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Serving Size: 1 Serving (251g) | ||
Recipe Makes: 4 | ||
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Calories: 198 | ||
Calories from Fat: 143 (72%) | ||
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Amt Per Serving | % DV | |
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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
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