My husband didn't seem to mind there was no meat, and we all really enjoyed this. I used chopped heirloom tomatos in place of grape tomatos. The vinaigrette was great even substituting italian seasoning for herbs de provence.
Orecchiette with Roasted Peppers, Arugula, and Tomatoes
Pasta dishes are perfect for Christin Holcomb and her husband, who try to avoid eating leftovers: She cooks only as much as she needs and can vary the ingredients and amount depending on the number of guests. Holcomb created this recipe after looking for a new and healthful way to present her favorite pasta, orecchiette. Instead of a heavy, creamy sauce, the flavors are kept light and bright with fresh summer produce and a tangy vinaigrette. She opted for colorful bell peppers, but choose your favorite in-season vegetables.
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- Calories: 365
- Fat: 12g
- Saturated fat: 3.1g
- Monounsaturated fat: 6.8g
- Polyunsaturated fat: 1.4g
- Protein: 12.8g
- Carbohydrate: 52.4g
- Fiber: 4.4g
- Cholesterol: 7mg
- Iron: 2.8mg
- Sodium: 627mg
- Calcium: 190mg
- 1 orange bell pepper
- 1 yellow bell pepper
- 8 ounces uncooked orecchiette pasta (
- 1 teaspoon olive oil
- 1 teaspoon minced garlic, divided
- 8 ounces cherry tomatoes, halved
- 3 tablespoons champagne or white wine vinegar
- 2 tablespoons olive oil
- 1 1/2 teaspoons sugar
- 3/4 teaspoon salt
- 1/4 teaspoon dried herbes de Provence
- 1/4 teaspoon freshly ground black pepper
- 3 cups loosely packed arugula
- 1/2 cup (about 2 ounces) shaved fresh Parmesan cheese
- 1. Preheat broiler.
- 2. Cut bell peppers in half lengthwise; discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 15 minutes or until blackened. Place in a zip-top plastic bag; seal. Let stand 10 minutes. Peel and cut into 1-inch strips.
- 3. Cook the pasta according to the package directions, omitting salt and fat. Drain.
- 4. Heat 1 teaspoon oil in a large nonstick skillet over medium heat. Add 1/4 teaspoon garlic; cook 30 seconds. Add bell peppers and tomatoes to pan; cook 4 minutes or until tomatoes are tender, stirring occasionally. Remove from heat.
- 5. Combine remaining 3/4 teaspoon garlic, vinegar, and next 5 ingredients (through black pepper) in a small bowl; stir with a whisk. Add pasta and oil mixture to bell pepper mixture in pan; toss well to coat. Cool slightly. Stir in arugula. Top each serving with cheese.
- Wine note: Fresh summer vegetables come together in Orecchiette with Roasted Peppers, Arugula, and Tomatoes, making it a good candidate for a dry rosé wine. With berry and Bing cherry flavors and bright acidity, Bonterra Rosé 2008 ($14), from California, is a great example of how rosé complements the acid and fruitiness of tomatoes. This wine also has a slightly herbal edge, reminiscent of the dish's herbes de Provence. --Jeffery Lindenmuth
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