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
Description
If Your Cooked Pasta Is Clumping Together, Just Rinse It Under Hot Water, Drain Thoroughly, And Then Toss With The Tomato Mixture And Arugula.
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