I was actually going to follow the Whip it Up theme this week and make an appetizer.  The plan was to make fried pickles, but I didn’t have the ingredients I needed and the week just got away from me.  I’ve been fairly busy setting up my classroom this week, so you’ll have to settle for another Real Simple pasta recipe for now.  I promise to bust out the fried pickles next week!

First, the yummy photo:

Was the recipe easy to follow?

Yup.  The recipes in this month’s Real Simple have all been, well, real simple.

Did the dish taste good?

It did, but it’s been my least favorite pasta dish that I’ve made during this challenge.  It needed a little something.  I’m thinking that some balsamic vinegar will be involved next time.

Would you make it again?

Yes, but I will be playing with the flavors to make it extra tasty.

Now for the recipe:

12 ounces short pasta (we used gemelli, my favorite pasta shape)
1/4 cup olive oil
2 red bell peppers, thinly sliced
2 cloves garlic, chopped
2 bunches arugula (we used baby spinach since there was no arugula at the store)
12 ounces bocconcini (small balls of fresh mozarella), cut in half
Kosher salt and pepper

• Cook the pasta according to the package directions.  Reserve 1/2 cup of the cooking water, drain the pasta, and set aside.  Wipe out the pot.
• Heat the oil in the pasta pot over medium heat.  Add the bell peppers and garlic and cook, stirring occasionally, until the peppers are tender, 5 to 7 minutes.
• Add the arugula, bocconcini, the cooked pasta, the reserved pasta water, 1 1/2 teaspoons salt, and 1/4 teaspoon pepper.  Cook, stirring, until the arugula is just wilted, about 1 minute.

Serve and enjoy!