Pasta with Peppers and Mozarella

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Serves 4 | Prep Time 5 | Cook Time 15

Why I Love This Recipe

Food for Pregnant Taylor

Ingredients You'll Need

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.

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