Pasta with Peppers and Mozzarella
serves 4
12 oz short pasta (gemelli or penne work nicely) roughly 4 cups
1/4 cup olive oil
2 red bell peppers, thinly sliced
2 cloves garlic, chopped
2 bunches arugula, thick stems removed, roughly 6 cups
12 oz bocconicini (small balls of fresh mozzarella) cut in half
or fresh mozzarella cut into bite size pieces
Kosher salt and pepper
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.
Heat the oil in the posta pot over medium heat. Add the bell peppers and garlic and cook, stirring occasionally, until the peppers are tender.
Add the arrugula, bocconicini, the cooked pasta, the reserved water, 1 1/2 tsp of salt, and 1/4 tsp of pepper. Cook until the arugula is just wilted.
Another really light meal, sounds like it would be great for lunch. or if you are having a large meal as a side dish.
12 oz short pasta (gemelli or penne work nicely) roughly 4 cups
1/4 cup olive oil
2 red bell peppers, thinly sliced
2 cloves garlic, chopped
2 bunches arugula, thick stems removed, roughly 6 cups
12 oz bocconicini (small balls of fresh mozzarella) cut in half
or fresh mozzarella cut into bite size pieces
Kosher salt and pepper
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.
Heat the oil in the posta pot over medium heat. Add the bell peppers and garlic and cook, stirring occasionally, until the peppers are tender.
Add the arrugula, bocconicini, the cooked pasta, the reserved water, 1 1/2 tsp of salt, and 1/4 tsp of pepper. Cook until the arugula is just wilted.
Another really light meal, sounds like it would be great for lunch. or if you are having a large meal as a side dish.