Join our community of Solution Seekers!

Pasta With Peppers and Mozzarella

Pasta With Peppers and Mozzarella
Click a Star to Rate This Recipe
Serves 4| Hands-On Time: | Total Time:


  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.
By August, 2008

Nutritional Information

  • Per Serving
  • Calories 684Calories From Fat 40%
  • Protein 36g
  • Carbohydrate 72g
  • Sugar 6g
  • Fiber 4g
  • Fat 30g
  • Sat Fat 12g
  • Sodium 1235mg
  • Cholesterol 39mg
What does this mean? See Nutrition 101 .

Quick Tip

Hard & soft cheese
To slice a soft cheese easily, first freeze it for 20 minutes. Bring the slices to room temperature before continuing with the recipe.

Did you try this recipe? How did you like it?

View Earlier Comments

What's on Your Plate?




    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.