Summer Pappardelle With Tomatoes, Arugula, and Parmesan

Be the first to review
READY IN: 12mins
Recipe by TXOLDHAM

This light recipe comes from Cooking Light. Be sure to save some of your water when you drain the pasta to use if your cooling pasta clumps together. I would imagine you could use regular cherry tomatoes if you can't find the yellow tear-drops but the different colors would be very pretty. Cooking time does not include time to cook pasta.

Ingredients Nutrition


  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.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a