Rating: 4.5 stars
13 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 2
  • 4 star values: 0
  • 5 star values: 11

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.

Christin Holcomb, Rancho Santa Margarita, California
Recipe by Cooking Light June 2010

Gallery

Becky Luigart-Stayner; Styling: Cindy Barr

Recipe Summary

Yield:
4 servings (serving size: 1 3/4 cups pasta mixture and 2 tablespoons cheese)
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat broiler.

    Advertisement
  • 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.

  • Cook the pasta according to the package directions, omitting salt and fat. Drain.

  • 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.

  • 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

Nutrition Facts

365 calories; fat 12g; saturated fat 3.1g; mono fat 6.8g; poly fat 1.4g; protein 12.8g; carbohydrates 52.4g; fiber 4.4g; cholesterol 7mg; iron 2.8mg; sodium 627mg; calcium 190mg.
Advertisement
Advertisement