Summer Pappardelle with Tomatoes, Arugula, and Parmesan - Recipes | American Family

By dorchuk

If your cooked pasta is clumping together, just rinse it under hot water, drain thoroughly, and then toss with the tomato mixture and arugula.

Ingredients

• 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

Preparation

Step 1

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.