Penne with salad stuff (mf)
2 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 8 | ounces | Penne or short fusilli pasta |
| 1 | Juicy lemon | |
| ⅓ | 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 | |
| 1 | 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 ⅓ 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.
Yield: 2 servings Copyright, 1997, TV FOOD NETWORK, G.P., All Rights Reserved MC Format by Gail Shermeyer, 4paws@...
Recipe by: PASTA MONDAY TO FRIDAY SHOW # PS6563 Posted to MC-Recipe Digest V1 #495 by 4paws@... (Shermeyer-Gail) on Mar 02, 1997.