Wednesday, August 18, 2004

Another Yummy Summer Pasta Dish

This is another recipe from the same August Cooking Light. It was great - another keeper.


  • 9 oz Papparadelle pasta (or any wide ribbon shaped pasta)

  • 1 1/2 cup halved red cherry tomatoes

  • 1 1/2 cup halved yellow cherry tomatoes

  • 5 cups fresh arugula

  • 2 Tbsp extra virgin olive oil

  • 3 cloves of garlic sliced thin

  • 1/4 tsp crushed red pepper

  • 3 Tbsp lemon juice

  • 1 tsp salt

  • 1/3 cup parmesean cheese

Cook the pasta, drain and keep warm. (You can rinse it under warm water if it starts to stick together.) Saute the garlic and pepper in the olive oil for one minute or until fragrent. Then, add the tomatoes and cook for about 45 seconds (yes 45 seconds). Remove skillet from heat, stir in lemon juice and salt. Combine pasta, arugula, tomato mixture and cheese. Serve it up!

Tangy, salty, cheesy, tomatoey, peppery, arugula-y, long comforting noodle goodness!


Blogger Katie said...

Ooh, I have tons of grape tomatoes just picked from the garden. I think I know what's for dinner tonight - might substitute chard for the arugula though since I have some in the fridge. *stomach rumble* Is it lunchtime yet?

11:12 AM  

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