| 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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