More Great Recipes: Dairy | Lunch | Main Dish | Pasta

Pasta with Peppers and Mozarella


User Avatar
Member since 2010

Serves 4 | Prep Time 5 | Cook Time 15

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


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.


Pairs Well With


Notes

Food for Pregnant Taylor

'CHEF' the Film Cookbook: Recipes from El Jefe
By CHEF the Film

6 Recipes

11137 Downloads
FREE
A dash of local for every season
By slyasafox15

22 Recipes

12 Downloads
FREE
Disney's Tinker Bell "Secret of the Wings Cookbook"
By BakeSpace Fairies

6 Recipes

439 Downloads
FREE
Torta Cubana
Torta Cubana
Hot Chocolate Cinnamon Rolls with Marshmallow Glaze
Hot Chocolate Cinnamon Rolls with Marshmallow Glaze
Mixed Berry Tart
Mixed Berry Tart