Ingredients:
9 ounces uncooked pappardelle (wide ribbon pasta) or other pasta
2 tbsp. extra virgin olive oil
1/4 tsp. crushed red pepper
3 cloves garlic, thinly sliced
1-1/2 cups yellow tear-drop cherry tomatoes, halved
1-1/2 cups grape tomatoes, halved
3 tbsp. fresh lemon juice
1 tsp. salt
5 cups arugula, loosely packed and trimmed
1/3 cup (1-1/2 ounces) Parmesan cheese, freshly shaved
Method:
1. Cook pasta according to package directions, omitting salt and fat. Drain; keep warm.
2. Heat oil in a large nonstick skillet over medium heat.
3. Add pepper and garlic to skillet, cook 1 minute or until garlic is fragrant.
4. Add tomatoes, cook 45 seconds or just until heated, stirring gently.
5. Remove skillet from heat; stir in lemon juice and salt.
6. Combine hot pasta, arugula, and warm tomato mixture in large bowl, tossing to coat. Top with cheese.