Recipe courtesy of Michele Urvater

Penne with Salad Stuff

  • Level: Easy
  • Yield: 2 servings
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8 ounces penne or short fusilli pasta

1 juicy lemon

1/3 cup extra virgin olive oil

Grated rind and puree of a lemon

Dijon Mustard


10 yellow or red cherry tomatoes, halved or quartered (depending upon how large they are)

Nice bunch arugula or watercress; well washed, stemmed

Salt and crushed red pepper


  1. 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.
  2. 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.
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