Recipe courtesy of Michele Urvater
Recipe courtesy of Michele Urvater
Watch how to make this recipe.
Penne with Salad Stuff
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- Level: Easy
- Yield: 2 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 794
- Total Fat
- 39 g
- Saturated Fat
- 5 g
- Carbohydrates
- 95 g
- Dietary Fiber
- 7 g
- Sugar
- 8 g
- Protein
- 19 g
- Cholesterol
- 0 mg
- Sodium
- 867 mg
- Level: Easy
- Yield: 2 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 794
- Total Fat
- 39 g
- Saturated Fat
- 5 g
- Carbohydrates
- 95 g
- Dietary Fiber
- 7 g
- Sugar
- 8 g
- Protein
- 19 g
- Cholesterol
- 0 mg
- Sodium
- 867 mg
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.
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