Pasta With Peppers and Mozzarella

Pasta With Peppers and Mozzarella
 Anna Williams
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Serves 4
preparation
10
minutes
cooking
20
minutes

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 ½ 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, cooked pasta, reserved pasta water, 1 ½ teaspoons salt, and ¼ teaspoon pepper.
  4. Cook, stirring, until the arugula is just wilted, about 1 minute.
Sara Quessenberry and Kate Merker
July 2008

Nutritional Information

  • Per Serving
  • Calories From Fat 40 %
  • Protein 36 g
  • Carbohydrate 72 g
  • Sugar 6 g
  • Fiber 4 g
  • Fat 30 g
  • Sat Fat 12 g
  • Sodium 1235 mg
  • Cholesterol 39 mg
What does this mean? See Nutrition 101.

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