Tomato Pasta with Arugula and Parmesan | Midwest Living
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Tomato Pasta with Arugula and Parmesan

Tomato Pasta with Arugula and Parmesan

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  • Makes: 5 to 6 servings
  • Yield: (10 cups) 5 to 6 main-dish servings or 8 to 10 side-dish servings
  • Hands On 15 mins
  • Fry 30 mins

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Light, no-cook lemon-garlic sauce dresses a tangle of linguine and vegetables. Mix red and yellow cherry tomatoes for the prettiest dish.

Ingredients

  • 1 lemon, zested and juiced
  • 5 cups assorted cherry tomatoes, halved
  • 1/4 cup olive oil
  • 1/4 cup snipped fresh chives
  • 4 cloves garlic, minced
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon cracked black pepper
  • 10 ounces dried linguine pasta
  • 4 cups baby arugula
  • 1/2 cup shaved or coarsely shredded Parmesan or Parmigiano-Reggiano cheese
  • Cracked black pepper (optional)

Directions

  1. In a medium bowl, combine the zest (about 2 teaspoons) and juice (about 3 tablespoons) of the lemon, the tomatoes, oil, chives, garlic, salt and 1/2 teaspoon pepper.
  2. In a large pot, cook the linguine according to package directions. Drain pasta and return to pot. Return pot to medium heat. Add tomato mixture and stir to combine. Heat through. Add arugula and stir just until arugula wilts. Serve topped with Parmesan and additional pepper, if desired.

Nutrition Facts

(Tomato Pasta with Arugula and Parmesan)

Servings Per Recipe 5, Thiamin (mg) 1, Riboflavin (mg) 0, Fat, total (g) 15, Niacin (mg) 5, chol. (mg) 8, sat. fat (g) 4, Pyridoxine (Vit. B6) (mg) 0, Monounsaturated fat (g) 9, Folate (µg) 181, Polyunsaturated fat (g) 2, Cobalamin (Vit. B12) (µg) 0, fiber (g) 5, calcium (mg) 212, sodium (mg) 407, iron (mg) 3, sugar (g) 7, Potassium (mg) 656, cal. (kcal) 398, vit. A (IU) 2041, pro. (g) 14, vit. C (mg) 32, carb. (g) 53, Trans fatty acid (g) 0

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