Pasta with Peppers and Mozzarella

Name: Pasta with Peppers and Mozzarella
Prep time: 5 min
Cook time: 5 min
Total time: 5 min
Yield: 4
Cuisine: Global
Ingredients: 1 liters bunches arugula, thick stems removed (about; 340 grams bocconcini (small balls of fresh mozzarella), cut in half, or fresh mozzarella, cut into bite-size pieces; 2 cloves garlic, chopped; 4 servings Kosher salt and pepper; 59 milliliters olive oil; 2 red bell peppers, thinly sliced; 340 grams short pasta (such as gemelli or penne; about 4 cups)

You can never have too many main course recipes, so give Pasta with Peppers and Mozzarellan a try. This recipe serves 4. One serving contains 676 calories, 28g of protein, and 33g of fat. This recipe covers 24% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes roughly 5 minutes. Head to the store and pick up short pasta, bocconcini, garlic, and a few other things to make it today. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert.

Instructions

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.

Ingredients you will need

Pasta

Water

Equipment you will use

Pot

Heat the oil in the pasta pot over medium heat.

Ingredients you will need

Pasta

Cooking Oil

Equipment you will use

Pot

Add the bell peppers and garlic and cook, stirring occasionally, until the peppers are tender, 5 to 7 minutes.

Ingredients you will need

Bell Pepper

Peppers

Garlic

Add the arugula, bocconcini, the cooked pasta, the reserved pasta water, 1 1/4 teaspoons salt, and 1/4 teaspoon pepper. Cook, stirring, until the arugula is just wilted, about 1 minute.

Ingredients you will need

Cooked Pasta

Water

Bocconcini