PASTA WITH PEPPERS AND MOZARELLA

 

  • Cooking Time: 15
  • Servings: 4
  • Preparation Time: 5

Ingredients

  • 12 ounces short pasta (such as gemelli or penne; about 4 cups)
  • 1/4 cup olive oil
  • 2 red bell peppers, thinly sliced
  • 2 cloves garlic, chopped
  • 2 bunches arugula, thick stems removed (about 6 cups)
  • 12 ounces bocconcini (small balls of fresh mozzarella), cut in half, or fresh mozzarella, cut into bite-size pieces
  • kosher salt and pepper

Directions

  • 1. Cook the pasta according to the package directions. Reserve 1/2 cup of the cooking water, drain the pasta, and set aside. Wipe out the pot.
  • 2. Heat the oil in the pasta pot over medium heat. Add the bell peppers and garlic and cook, stirring occasionally, until the peppers are tender, 5 to 7 minutes.
  • 3. Add the arugula, bocconcini, the cooked pasta, the reserved pasta water, 1 1/2 teaspoons salt, and 1/4 teaspoon pepper. Cook, stirring, until the arugula is just wilted, about 1 minute.

Notes

Food for Pregnant Taylor

Categories: Dairy  Lunch  Main Dish  Pasta  Side Dish 

Author Credit: Real Simple

Website Credit: http://www.realsimple.com/food-recipes/browse-all-recipes/pasta-peppers-mozzarella-00000000000679/index.html

© 2006-2014 BakeSpace, Inc. All Rights Reserved