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