Recipe: Pasta with Peppers and Mozzarella
Jul. 31st, 2008 12:24 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
grayhawkfhSo, I'll be trying to occasionally put recipes we try up here for people to see. Especially if they're good.
We tried this last week. It would also work very well as a cold side (I would wait to add the bocconcini until everything has cooled, however). For a little more color, use multiple colors of peppers.
Pasta with Peppers and Mozzarella
From the August 2008 issue of Real Simple
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
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.
Yield: Makes 4 servings
We tried this last week. It would also work very well as a cold side (I would wait to add the bocconcini until everything has cooled, however). For a little more color, use multiple colors of peppers.
Pasta with Peppers and Mozzarella
From the August 2008 issue of Real Simple
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
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.
Yield: Makes 4 servings
