| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Salads | 2 | Servings | ||
INGREDIENTS
| 8 | oz | Penne or short fusilli pasta |
| 1 | Juicy lemon | |
| 1/3 | c | Extra virgin olive oil |
| Grated rind and puree of a | ||
| lemon | ||
| Dijon Mustard | ||
| Garlic | ||
| 10 | Yellow or red cherry | |
| tomatoes halved or | ||
| quartered depending upon | ||
| how large they are | ||
| 1 | Arugula or watercress, well | |
| washed stemmed | ||
| Salt and crushed red pepper |
INSTRUCTIONS
Bring water to a boil for pasta. Salt water and boil pasta for 10 minutes or until "al dente." Meanwhile in the bottom of a mixing bowl combine about 1/3 cup extra virgin olive oil, rind and juice of a lemon, mustard to taste and season with salt and crushed red pepper. Mince some garlic, halve or quarter cherry tomatoes and add to bottom of mixing bowl. Cut arugula into chiffonade ( not necessary with watercress). When pasta is done, drain it and return to pasta pot and toss with chiffonade of arugula; add dressing and toss until well combined. Yield: 2 servings Copyright, 1997, TV FOOD NETWORK, G.P., All Rights Reserved MC Format by Gail Shermeyer, 4paws@netrax.net Recipe by: PASTA MONDAY TO FRIDAY SHOW # PS6563 Posted to MC-Recipe Digest V1 #495 by 4paws@netrax.net (Shermeyer-Gail) on Mar 02, 1997.
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Nutrition (calculated from recipe ingredients)
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Calories: 53
Calories From Fat: 4
Total Fat: <1g
Cholesterol: 0mg
Sodium: 357.5mg
Potassium: 513.9mg
Carbohydrates: 15.5g
Fiber: 4.9g
Sugar: 5.4g
Protein: 2.6g