Recipe courtesy of Michele Urvater
Save Recipe Print
Yield:
2 servings
Level:
Easy

Ingredients

Directions

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.

Trending Videos 4 Videos

Get the recipe

Sugar Cookies with Royal Icing 01:25

Get tips and ideas for decorating holiday cookies with icing.

IDEAS YOU'LL LOVE

Baked Penne with Roasted Vegetables

Recipe courtesy of Giada De Laurentiis

Cheesy Penne

Recipe courtesy of Robert Irvine

Cheesy Penne

Recipe courtesy of Claire Robinson

Penne Strascicate

Recipe courtesy of Giovanni Scorzo

Antipasti Penne

Recipe courtesy of Food Network Kitchen

Meaty Penne

Recipe courtesy of Giada De Laurentiis

Browse Reviews By Keyword