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Rating: 4 stars
283 Ratings
  • 5 star values: 143
  • 4 star values: 67
  • 3 star values: 41
  • 2 star values: 25
  • 1 star values: 7
Sara Quessenberry and Kate Merker

Gallery

Credit: Anna Williams

Recipe Summary

hands-on:
10 mins
total:
20 mins
Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

684 calories; calories from fat 40%; protein 36g; carbohydrates 72g; sugars 6g; fiber 4g; fat 30g; saturated fat 12g; sodium 1235mg; cholesterol 39mg.
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