Arugula replaces lettuce in this clever pasta dish. Serve with: Whole-wheat breadsticks and carrot sticks with blue cheese dip. Dessert: Cherry-vanilla ice cream cones.
Ingredients
1 pound farfalle (bow-tie pasta)
12 bacon slices, cut into 1-inch pieces
1 28-ounce can diced tomatoes, drained
1/4 teaspoon dried crushed red pepper
3 cups arugula
1 cup sliced green onions
1 cup thinly sliced fresh basil leaves
1/4 cup dry white wine
1 cup (packed) grated fresh Parmesan cheese
Directions
Cook farfalle in large pot of boiling salted water until tender but still firm to bite. Drain farfalle.
Meanwhile, cook bacon in heavy large skillet over medium-high heat until crisp, stirring often. Using slotted spoon, transfer bacon to paper towels. Pour off all but 3 tablespoons bacon drippings from skillet. Add tomatoes and crushed red pepper to skillet; sauté until tomatoes soften, about 2 minutes. Add arugula, onions, 1/2 cup basil, and bacon; sauté until arugula and basil just wilt, about 2 minutes. Stir in wine; bring to simmer. Add farfalle to sauce and toss to coat. Mix in 3/4 cup Parmesan cheese and remaining 1/2 cup basil; cook until cheese melts and coats pasta, tossing often, about 2 minutes. Season farfalle to taste with salt and pepper. Sprinkle farfalle with remaining cheese and serve.
