In Southern California, we have two seasons: Spring & Summer. They are almost indecipherable & you will hear me start to really complain about the heat come September.
Well, it’s only April and already 80 degrees! When it gets hot, I don’t want to be slaving over the stove or messing around in the oven. I want something light, easy and (of course) delish to eat for dinner. And we’ve established (via the brussels sprouts post) that bacon makes everything awesome!
And since The Husband’s work days are getting later and later, it has to be something that I can whip together & not too heavy because we’re eating at 8pm or so.
This dish is in my rotation during the spring & summer months (aka March – November.) I short cut it by purchasing the refrigerated pasta, (you can use linguine, fettucini or paparedelle -which is tough to find around here, but it’s my favorite pasta for this dish.) And, depending on what tomatoes they have in the store, I use yellow tear drops, grape tomatoes or both!
Spring Pasta with Arugula, Tear Drop Tomatoes & Bacon
- 8 oz pasta (refrigerated or uncooked) Pappardelle, Linguini, Fettucini
- 2 tablespoons extra virgin olive oil
- 1/4 teaspoon crushed red pepper
- 3 garlic cloves, thinly sliced
- 1 cup halved yellow tear-drop tomatoes (and/or)
- 1 cup halved grape tomatoes
- 2 tablespoons fresh lemon juice
- 4 cups loosely packed chopped arugula
- 4 bacon slices, cooked and crumbled (OPTIONAL, if you don’t eat meat)
- Parmesan cheese (grated, shaved or shredded & OPTIONAL if you don’t eat cheese)
- Cook pasta according to package directions. Drain; keep warm.
- Heat oil in a large nonstick skillet over medium heat. Add pepper and garlic to skillet; cook 1 minute or until garlic is fragrant. Add tomatoes; cook 1 minute, stirring gently. Remove the skillet from heat; stir in lemon juice and 1 teaspoon of salt & a few twists of fresh ground pepper. Combine the hot pasta, arugula, and warm tomato mixture in a large bowl, tossing to coat. Top with cheese and bacon