Molly, here's another one for you! I made this on Monday after seeing the recipe in a magazine at the dentist office. I thought it had Freddy's name written all over it! I thought it was yummy (though I'm not generally a huge pepper fan) and Freddy was practically drooling. I'd definitely make it again (even though I personally didn't think that the leftovers were quite as good). From Real Simple magazine.
Pasta with Peppers + Fresh Mozzarella
Serves four
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 (I used baby spinach), 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.
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.
1 comment:
This looks sooo good!;) I love all your pictures!! I am going to try making this soon!
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