Summer Pappardelle with Tomatoes, Arugula, and Parmesan

Summer Pappardelle with Tomatoes, Arugula, and Parmesan
11 Ingredients
  • 9 ounces uncooked pappardelle (wide ribbon pasta)
  • 2 tablespoons extravirgin olive oil
  • 1/4 teaspoon crushed red pepper
  • 3/4 garlic cloves, thinly sliced
  • 1 1/2 cup halved yellow tear-drop cherry tomatoes (pear-shaped)
  • 1 1/2 cups halved grape tomatoes
  • 3/4 tablespoon fresh lemon juice
  • 1 teaspoon salt
  • 5 cups loosely packed trimmed arugula
  • 1 1/2 ounces shaved fresh Parmesan cheese
  • 2 bacon slices, cooked and crumbled
Chronic Conditions
Neutral/Ok
Helpful
Neutral/Ok
Consume Less
Consume Less
Helpful
More Helpful
More Helpful
Neutral/Ok
Neutral/Ok
Nutrition
430
22% daily value
4 servings
                                       
                                            balanced
     

Fat

26% 17

Saturated

24% 5

Trans

- 0

Monounsaturated

- 8

Polyunsaturated

- 2

Carbs

18% 55

Carbs (net)

- 51

Fiber

16% 4

Sugars

- 6

Sugars, added

- 0

Protein

32% 16

Cholesterol

6% 17

Sodium

25% 594

Calcium

19% 195

Magnesium

16% 67

Potassium

13% 591

Iron

10% 2

Zinc

16% 2

Phosphorus

37% 261

Vitamin A

12% 111

Vitamin C

26% 23

Thiamin (B1)

14% 0

Riboflavin (B2)

10% 0

Niacin (B3)

16% 3

Vitamin B6

21% 0

Folate equivalent (total)

14% 57

Folate (food)

- 57

Folic acid

- 0

Vitamin B12

8% 0

Vitamin D

29% 4

Vitamin E

13% 2

Vitamin K

35% 42

Sugar alcohols

- 0

Water

- 166
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