2 cups Thick and Hearty Elbows
8 oz bacon slices, cut in 1” pieces
garlic cloves, minced
  zest of 1 lemon
2/3 cup sour cream
2 cups cherry tomatoes, halved
4 cups baby arugula, chopped
2 Tbsps fresh chives, chopped
  coarse salt
  freshly ground black pepper

Cooking Directions:

1.  Prepare pasta according to package directions. Drain, rinse with warm water* and set aside.

2.  Meanwhile, cook bacon over medium heat until almost crisp. Drain off all but 2 Tbsps of the drippings.

3.  Stir garlic and lemon zest into pan with bacon and let cook 2 to 3 minutes. Turn to medium-low heat and add sour cream into mixture.

4.  Add pasta and tomatoes; stir until pasta is warmed through and tomatoes are slightly softened, about 1 minute. Mix in arugula, stirring until wilted, about 30 seconds, and turn off heat.

5.  Add chopped chives and season with salt and pepper to taste. 

*To ensure good taste and texture, it’s important to rinse Ronzoni Gluten Free® pasta with warm water after draining.