Orecchiette with Roasted Peppers, Arugula, and Tomatoes

I think we’ve been watching too much Food Network & Cooking Channel lately…. Tonight John said tonight that my plating was nice, and I asked if I got the maximum amount of points for plating…. To which John replied, “of course!” We need to get out more 😉

But, since it’s summer in Texas, we will only be getting out to places with A/C! And maybe to the farmer’s market (quickly!) to pick up some fresh local produce. The markets are bursting with fantastic produce now, so it’s time to take advantage of it!

There’s just something about summer that makes me crave lots of veggies… This recipe is one of our go-to recipes for a meatless summer meal – because it is simply fantastic! I buy peppers whenever I can get them, and I roast them in batches to keep in the freezer. That way, when fresh tomatoes & arugula are available, I’m always ready for recipes like this one!

Orecchiette with peppers, tomatoes, & arugula

Here is what we did:

Orecchiette with Roasted Peppers, Arugula, and Tomatoes
Adapted from Cooking Light, June 2010
Serves 4

1 orange bell pepper (can sub with red bell pepper)
1 yellow bell pepper (can sub with red 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 (1/4 ounce per serving)

Orecchiette ingredients 1

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. 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.

Nutritional info:
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

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