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.
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