Ingredients

  • ½ pound farfalle, cooked, drained and rinsed
  • 3 cups stemmed and torn arugula
  • ½ cup chopped fresh basil
  • 2 large tomatoes, cut in 1/2-inch pieces
  • 1 teaspoon grated lemon rind
  • 3 tablespoons olive oil
  • 1 tablespoon fresh lemon juice
  • 2 teaspoons salt
  • Freshly ground pepper to taste
  • Nutritional Information
    • Nutritional analysis per serving (8 servings)

      161 calories; 5 grams fat; 0 grams saturated fat; 3 grams monounsaturated fat; 0 grams polyunsaturated fat; 23 grams carbohydrates; 1 gram dietary fiber; 2 grams sugars; 4 grams protein; 475 milligrams sodium

    • Note: Nutrient information is not available for all ingredients. Amount is based on available data.

8 servings

Preparation

  1. Put the farfalle in a large bowl. Add the arugula, basil, tomatoes, lemon rind, olive oil, lemon juice, salt and pepper. Toss until well combined.

Dining and Cooking