Summer Pappardelle With Tomatoes, Arugula, And Parmesan

Total Time: 12 mins Preparation Time: 10 mins Cook Time: 2 mins

Ingredients

• 9 ounces pappardelle pasta (wide ribbon pasta)
• 2 tablespoons extra virgin olive oil
• 1/4 teaspoon crushed red pepper flakes
• 3 garlic cloves, thinly sliced
• 1 1/2 cups tear-drop yellow cherry tomatoes, halved
• 1 1/2 cups grape tomatoes, halved
• 3 tablespoons fresh lemon juice
• 1 teaspoon salt
• 5 cups arugula, loosely packed, trimmed
• 1/3 cup parmesan cheese, shaved
• 2 slices cooked bacon, crumbled

Recipe

• 1 cook pasta according to the package directions omitting salt and fat. drain and keep warm.
• 2 heat oil in a large nonstick skillet over medium heat. add pepper and garlic to skillet and cook for 1 minute or until garlic is fragrant.
• 3 add tomatoes, cook 45 seconds or jusst until heated, stirring gently. be careful not to overcook. remove the skillet from the heat and stir in the lemon juice and salt.
• 4 combine the warm pasta, arugula and warm tomato mixture in a large bowl, tossing to coat. top with cheese and bacon.