Pasta With Peppers and Mozzarella

20-meals-5
Photo by  Anna Williams
Pasta With Peppers and Mozzarella 4.1 280 5 1
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  • Serves 4
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 684 calories
    • Calories 40 calories from fat
    • Fat 30 g
    • Sat Fat 12 g
    • Cholesterol 39 mg
    • Sodium 1235 mg
    • Protein 36 g
    • Carbohydrate 72 g
    • Sugar 6 g
    • Fiber 4 g

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.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.Add the arugula, bocconcini, cooked pasta, reserved pasta water, 1 ½ teaspoons salt, and ¼ teaspoon pepper.Cook, stirring, until the arugula is just wilted, about 1 minute.

Ingredients

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