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.

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