- 12 ounces short pasta (such as gemelli or penne; about 4 cups)
- 1/4 cup olive oil
- 2 red bell peppers, thinly sliced
- 2 cloves garlic, chopped
- 2 bunches arugula, thick stems removed (about 6 cups)
- 12 ounces bocconcini (small balls of fresh mozzarella), cut in half, or fresh mozzarella, cut into bite-size pieces
- Kosher salt and pepper
- calories 684
- caloriesfromfat 40 %
- protein 36 g
- carbohydrate 72 g
- sugars 6 g
- fiber 4 g
- fat 30 g
- satfat 12 g
- sodium 1235 mg
- cholesterol 39 mg
How to Make It
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 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, 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.