Pasta With Peppers and Mozzarella

Pasta With Peppers and Mozzarella
Photo: Anna Williams
Hands On Time:
10 mins
Total Time:
20 mins
4 serves


  • 12 ounces short pasta (such as gemelli or penne; about 4 cups)

  • ¼ 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 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.

Nutrition Facts (per serving)

684 Calories
30g Fat
72g Carbs
36g Protein
Nutrition Facts
Calories 684
% Daily Value *
Total Fat 30g 38%
Saturated Fat 12g 60%
Cholesterol 39mg 13%
Sodium 1235mg 54%
Total Carbohydrate 72g 26%
Total Sugars 6g
Protein 36g

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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