Great for a pasta salad. I added the grape tomotoes for more flavor and color
-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.
-Serve
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (148g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 230 | ||
Calories from Fat: 59 (26%) | ||
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Amt Per Serving | % DV | |
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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 % | |
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: 230
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