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9 ounces uncooked pappardelle (wide ribbon pasta) or other pasta
Cook pasta according to package directions, omitting salt and fat. Drain; keep warm.
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 skillet from heat; stir in lemon juice and salt.
Combine hot pasta, arugula, and warm tomato mixture in large bowl, tossing to coat. Top with cheese.
Poster's Notes:
For the Parmesan cheese, I used the grated I had on hand.
Great last minute meal with most ingredients on hand, I tried it Sunday and it was delicious. It is from Cooking Light. They call for Pappardlle but any pasta will do.
Posted by Marilyn Jacobs
Nutritional Info Per Serving: N/A
2 tbsp. extra virgin olive oil
1/4 tsp. crushed red pepper
3 cloves garlic, thinly sliced
1-1/2 cups yellow tear-drop cherry tomatoes, halved
1-1/2 cups grape tomatoes, halved
3 tbsp. fresh lemon juice
1 tsp. salt
5 cups arugula, loosely packed and trimmed
1/3 cup (1-1/2 ounces) Parmesan cheese, freshly shaved
Instead of the yellow tear-drop cherry tomatoes, I used cut up fresh heirloom tomatoes.