Summer Pasta

Every once in a while I come across a recipe that has everything I'm looking for: healthy, quick, and delicious! So I figure when I find these rare gems I should share them, because I really get so excited about them, but I can't have everyone over for dinner. So here you go, enjoy!

Summer Pappardelle with Tomatoes, Arugula, and Parmesan
9 oz uncooked pappardelle (wide ribbon pasta)
2 Tbsp extravirgin olive oil
1/4 tsp crushed red pepper
3 cloves garlic, thinly sliced
1 1/2 c. halved yellow cherry tomatoes
1 1/2 c. halved grape tomatoes
3 Tbsp fresh lemon juice
1 tsp salt
5 c. loosely packed trimmed arugula
1/3 c. shaved fresh Parmesan cheese
4 slices turkey bacon, cooked and crumbled

1. Cook pasta according to package. Drain, keep warm
2. heal oil in a large nonstick skillet over med. heat. Add pepper and garlic to skillet, cook 1 minute or until garlic is fragrant. Add tomatoes, cook 45 seconds or just until heated, stirring gently. Remove the skillet from heat; stir in lemon juice and salt. Combine the hot pasta, arugula, and warm tomato mixture in a large bowl, tossing to coat. top with cheese and bacon. (Yield 4 servings)

I actually used Barilla Plus spaghetti noodles, to make it healthier and that was great, pappardelle is hard to find. And i grated the parmesan cheese and stirred it in instead of shaving it. This takes about 15-20 minutes start to finish! (I got this from cooking light mag.)