Pasta with Peppers & Mozzarella

[Guest guest]

Serves 4:

 

12 oz. short whole wheat pasta (about 4 cups)

1/4 cup olive oil

2 red bell peppers, thinly sliced

2 chopped cloves garlic

2 bunches arugula, thick stems removed (about 6 cups)

12 oz. bocconcini (small balls of fresh or soy mozzarella), cut in

half (or fresh or soy mozzarella cut into bite-sized pieces)

1 1/2 tsp. salt

1/4 tsp. fresh ground pepper

 

Cook pasts to al dente. Reserve 1/3 cup of the cooking water. Drain

pasta and set aside. Rinse the pot thoroughly.

 

In the same pot, heat the oil over medium flame. Add bell peppers

and garlic and cook, stirring occasionally, until peppers are tender:

5 - 7 min.

 

Add arugula, bocconcini, cooked pasta, reserved pasta water, salt and

pepper. Cook, stirring, until arugula is just wilted: about 1 minute.