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
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Nutritional Information
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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
- 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