Pasta with Peppers and Mozzarella

Pasta with Peppers and Mozzarella
Photo by Anna Williams

Ingredients

  • 12 ounces bocconcini (small balls of fresh mozzarella), cut in half, or fresh mozzarella, cut into bite-size pieces
  • 12 ounces bocconcini (small balls of fresh mozzarella), cut in half, or fresh mozzarella, cut into bite-size pieces
  • ¼ cup olive oil
  • Kosher salt and pepper
  • 2 cloves garlic, chopped
  • 2 bunches arugula, thick stems removed (about 6 cups)
  • Kosher salt and pepper
  • + 7 more ingredients
    • 12 ounces short pasta (such as gemelli or penne; about 4 cups)
    • 2 red bell peppers, thinly sliced
    • 2 red bell peppers, thinly sliced
    • 2 cloves garlic, chopped
    • ¼ cup olive oil
    • 12 ounces short pasta (such as gemelli or penne; about 4 cups)
    • 2 bunches arugula, thick stems removed (about 6 cups)

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 minut...

View full recipe at My Recipes

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