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Pasta With Peppers and Mozzarella

 Anna Williams
Serves 4 Hands-On Time: 05m Total Time: 20m

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 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.
By Sara Quessenberry and Kate Merker,  August 2008
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Quick Tip

Add a bit of the reserved pasta cooking water if the pasta seems dry after it's been tossed with sauce.

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.

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