Wednesday, July 14, 2010

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"

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