Vegetarian

Pasta with Roasted peppers, arugula, tomatoes is for Dinner.

Pasta with Roasted peppers, arugula, tomatoes takes several minutes to prepare.

Pasta with Roasted peppers, arugula, tomatoes takes several minutes to cook.

Pasta with Roasted peppers, arugula, tomatoes makes 4 servings.

The ingredients for Pasta with Roasted peppers, arugula, tomatoes are:

1 orange bell pepper
1 yellow bell pepper
8 ounces uncooked whole wheat orecchiette pasta ("little ears" pasta)
2 teaspoons olive oil
1 teaspoon minced garlic
8 ounces cherry tomatoes, halved
3 tablespoons champagne or white wine vinegar
2 teaspoons olive oil
1 teaspoon 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 ounce shaved fresh Parmesan cheese*

Here is how you make Pasta with Roasted peppers, arugula, tomatoes:

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. (Alternate method - roast whole peppers on the grill, turning until equally blackened all over). Place in a zip-top plastic bag; seal (or in a paper bag, top folded down). 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 2 teaspoons oil in a large nonstick skillet over medium heat. Add 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 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.Serving Size:?Makes 4 servings

The nutritional information for Pasta with Roasted peppers, arugula, tomatoes is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 275.6

• Total Fat: 4.7 g
• Cholesterol: 5.6 mg
• Sodium: 589.0 mg
• Total Carbs: 49.9 g
• Dietary Fiber: 6.1 g
• Protein: 10.3 g