Orecchiette with Roasted Peppers, Arugula, and Tomatoes

From Cooking Light, June 2010 This is SO DELICIOUS! *I hate black pepper, and so omit

Orecchiette with Roasted Peppers, Arugula, and Tomatoes
Orecchiette with Roasted Peppers, Arugula, and Tomatoes

PREP TIME

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minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1

    orange bell pepper

  • 1

    yellow bell pepper

  • 8

    ounces uncooked orecchiette pasta ("little ears" pasta)

  • 1

    teaspoon olive oil

  • 1

    teaspoon minced garlic, divided

  • 8

    ounces cherry tomatoes, halved

  • 3

    tablespoons champagne or white wine vinegar

  • 2

    tablespoons olive oil

  • 1 1/2

    teaspoons sugar

  • 3/4

    teaspoon salt

  • 1/4

    teaspoon dried herbes de Provence

  • 1/4

    teaspoon freshly ground black pepper*

  • 3

    cups loosely packed arugula

  • 1/2

    cup (about 2 ounces) shaved fresh Parmesan cheese

Directions

1. Preheat broiler 2. Cut bell peppers in half length0wise; discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 15 minutes or until blackened. Place in a zip-top plastic bag; seal. Let stand 10 minutes. Peel and cut into 1-inch strips. 3. Cook the pasta according to the package directions, omitting salt and fat. Drain. 4. Heat 1 teaspoon oil in a large non-stick skillet over medium heat. Add 1/4 teaspoon garlic; cook 30 seconds. Add bell peppers and tomatoes to pan; cook 4 minutes or until tomatoes are tender, stirring occasionally. Remove from heat. 5. Combine remaining 3/4 teaspoon garlic, vinegar, and next 5 ingredients (through black pepper) in a small bowl; stir with a whisk. Add pasta and oil mixture to bell pepper mixture in pan; toss well to coat. Cool slightly. Stir in arugula. Top each serving with cheese.

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