PPM...Pasta, Peppers, Mozzerella...

Pasta, how I love thee!  Check out this delicious recipe that we tried the other day, Pasta with Peppers and Fresh Mozzarella from Real Simple.   It was super easy and the girls loved it.  You can easily substitute spinach for arugula if it's too spicy for the pallets in your home.  Serves 4 Hands-On Time: 05m Total Time: 20m

Ingredients

• 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

Directions

1. 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.
2. 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.
3. Add the arugula, bocconcini, the cooked pasta, the reserved pasta water, 1 1/2 teaspoons salt, and 1/4 teaspoon pepper. Cook, stirring, until the arugula is just wilted, about 1 minute.  

How crazy is it that tomorrow is May 1st? 

 

(photo from Real Simple)