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Pasta extravirgin olive oil red pepper garlic tomatoes halved grape tomatoes lemon juice salt arugula Parmesan cheese bacon
Viewed: 54 - Published at: 6 years agoIngredients
- 9 ounces uncooked pappardelle (wide ribbon pasta)
- 2 tablespoons extravirgin olive oil
- 1/4 teaspoon crushed red pepper
- 3/4 garlic cloves, thinly sliced
- 1 1/2 cup halved yellow tear-drop cherry tomatoes (pear-shaped)
- 1 1/2 cups halved grape tomatoes
- 3/4 tablespoon fresh lemon juice
- 1 teaspoon salt
- 5 cups loosely packed trimmed arugula
- 1 1/2 ounces shaved fresh Parmesan cheese
- 2 bacon slices, cooked and crumbled
Method
- 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 the skillet from heat; stir in lemon juice and salt. Combine the hot pasta, arugula, and warm tomato mixture in a large bowl, tossing to coat. Top with cheese and bacon.
