Summer Pappardelle with Tomatoes, Arugula, and Parmesan

Summer Pappardelle with Tomatoes, Arugula, and Parmesan
Photo by Oxmoor House

Ingredients

  • 1 ½ cups halved grape tomatoes
  • 2 bacon slices, cooked and crumbled
  • 9 ounces uncooked pappardelle (wide ribbon pasta)
  • 1 ½ ounces shaved fresh Parmesan cheese
  • 9 ounces uncooked pappardelle (wide ribbon pasta)
  • 5 cups loosely packed trimmed arugula
  • 1 ½ ounces shaved fresh Parmesan cheese
  • + 24 more ingredients
    • 5 cups loosely packed trimmed arugula
    • ¾ tablespoon fresh lemon juice
    • 1 ½ cups halved grape tomatoes
    • 1 ½ cups halved grape tomatoes
    • 1 teaspoon salt
    • 1 ½ cup halved yellow tear-drop cherry tomatoes (pear-shaped)
    • ¾ garlic cloves, thinly sliced
    • ¾ tablespoon fresh lemon juice
    • ¾ garlic cloves, thinly sliced
    • 1 teaspoon salt
    • ¼ teaspoon crushed red pepper
    • 1 ½ cup halved yellow tear-drop cherry tomatoes (pear-shaped)
    • 1 ½ ounces shaved fresh Parmesan cheese
    • ¼ teaspoon crushed red pepper
    • 2 bacon slices, cooked and crumbled
    • 2 bacon slices, cooked and crumbled
    • 5 cups loosely packed trimmed arugula
    • 2 tablespoons extravirgin olive oil
    • ¾ garlic cloves, thinly sliced
    • 2 tablespoons extravirgin olive oil
    • 1 teaspoon salt
    • ¼ teaspoon crushed red pepper
    • ¾ tablespoon fresh lemon juice
    • 1 ½ cup halved yellow tear-drop cherry tomatoes (pear-shaped)

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 ...

View full recipe at My Recipes

Comments


Best Wine Deals

See More Deals





Snooth Media Network