Orecchiette with Roasted Red Peppers, Arugula and Tomatoes

Orecchiette with Roasted Red Peppers, Arugula and Tomatoes: serves 6 (7 points +)

• 2 roasted red peppers ( I used peppers from a jar)
• 8 oz. uncooked orecchiette pasta or medium shells
• 1 tsp. olive oil
• 1 tsp. crushed garlic
• 8 oz. cherry or grape tomatoes, halved
• 3 T. white wine vinegar
• 2 T. olive oil
• 1-1/2 tsp. sugar
• 3/4 tsp. salt
• 1/4 tsp. dried herbs de Provence
• 1/4 tsp. black pepper
• 3 c. loosely packed arugula
• 1/2 c. parmesan cheese

Cook pasta according to package directions, omitting salt and fat.

Heat 1 tsp. oil in a large nonstick skillet. Add 1/4 tsp. garlic, peppers and tomatoes. Cook until tomatoes soften. Remove from heat.

Combine remaining 3/4 tsp. garlic, vinegar and next five ingredients. Stir with a whisk. Combine pasta and oil mixture to tomato mixture; toss well to coat. Stir in arugula. Top each serving with cheese.


adapted from "Cooking Light"