I couldn't find the pasta so I substituted cheese tortellini. It was fantastic!
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.
More From Cooking Light
- 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
Only you will be able to view, print, and edit this note.Add Note
More Recipes Like This