Orecchiette With Roasted Peppers, Arugula, And Tomatoes Recipe

Name: Orecchiette With Roasted Peppers, Arugula, And Tomatoes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 orange bell pepper; 1 yellow bell pepper; 8 ounces uncooked orecchiette 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

Servings: persons

1 orange bell pepper
1 yellow bell pepper
8 ounces uncooked orecchiette 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

1
Preheat broiler.
2
Cut bell peppers in half lengthwise; 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 nonstick 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.
6
Wine note: Fresh summer vegetables come together in Orecchiette with Roasted Peppers, Arugula, and Tomatoes, making it a good candidate for a dry rose wine. With berry and Bing cherry flavors and bright acidity, Bonterra Rose 2008 ($14), from California, is a great example of how rose complements the acid and fruitiness of tomatoes. This wine also has a slightly herbal edge, reminiscent of the dish's herbes de Provence. --Jeffery Lindenmuth

379

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 orange bell pepper, 1 yellow bell pepper, 8 ounces uncooked orecchiette pasta (, 1 teaspoon olive oil, and more.

Yes, Orecchiette With Roasted Peppers, Arugula, And Tomatoes falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Orecchiette With Roasted Peppers, Arugula, And Tomatoes

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