-Zest lemons, then juice, reserve both separately
-In a large bowl, whisk the oil, Parmesan cheese, lemon juice, salt and fresh ground pepper. Add the arugula. Set aside
-Bring a large pot of water to a boil. Add the pasta and cook until al dente, stirring occasionally, about 8 minutes. 2 minutes before it is finished add the washed grape or cherry tomatoes to the pot..
-Drain the cooked pasta, reserving 1 cup of the cooking liquid.
-Add pasta to the lemon sauce and arugula. Add the lemon zest and basil and toss.
-Toss the pasta with enough reserved cooking liquid, 1/4 cup at a time, to moisten. Season with more salt and pepper and if wanted, more Parmesan cheese.
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|Serving Size: 1 Serving (148g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 59 (26%)|
|Amt Per Serving||% DV|
|Total Fat 6.5g||9 %|
|Saturated Fat 1.2g||6 %|
|Monounsaturated Fat 3.6g|
|Polyunsanturated Fat 1.1g|
|Cholesterol 43.2mg||13 %|
|Sodium 50.9mg||2 %|
|Potassium 284mg||7 %|
|Total Carbohydrate 35.7g||10 %|
|Dietary Fiber 0.9g||4 %|
|Sugars, other 34.7g|
|Protein 7.9g||11 %|
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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: 230
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