Tomato Pasta with Argula and Parmesan – Recipe


  • 1      lemon
  • 5    cups   assorted cherry tomatoes, halved
  • 1/4   cup   olive oil
  • 1/4   cup   chopped 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
  • 2    ounces Parmesan cheese, shaved or coarsely shredded (about 1/2 cup)
Finely shred 2 teaspoons peel from the lemon. Juice the lemon (should have about 3 tablespoons). In a medium bowl combine lemon peel, lemon juice, tomatoes, olive oil, chives, garlic, salt, and 1/2 teaspoon pepper.
In a large pot cook the linguine according to package directions. Drain 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.
Transfer to a serving platter. Top with Parmesan and additional pepper, if desired.
(C) 2012 Valerie Renèe

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