| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Veg04 | 4 | Servings | |
INGREDIENTS
| 1/4 | c | Plus 2 tbsp. olive oil |
| 3 | Peppers, yellow red & | |
| green seeded & | ||
| chopped | ||
| 3 | Cloves garlic, chopped | |
| 12 | Ripe cherry tomatoes | |
| quartered | ||
| 1 | Arugula, washed and dried | |
| 1 | lb | Garganelli pasta* |
| Salt and pepper to taste |
INSTRUCTIONS
In a large sauet pan, heat olive oil. Add peppers and garlic; sauet over medium heat 8 to 10 minutes or until tender. Add tomatoes and cook a minute until slightly melted. Add arugula; cook 1 minute. Cook pasta according to package directions, drain, and place in large serving bowl. Spoon vegetable mixture over pasta. Toss well, and add salt and pepper to taste. Serve at room temperature. NOTES : *Garganelli are small penne; regular penne can be substituted. Recipe by: San Pietro, New York, NY Converted by MM_Buster v2.0l.
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