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You are here: Home / Recipes / Pasta with Bell Peppers, Cherry Tomatoes and Arugula

05/11/2015 by Franceska 1 Comment

Pasta with Bell Pepper Sauce
Pasta with Bell Pepper Sauce

Pasta with Bell Peppers, Cherry Tomatoes and Arugula

  Veggie Pasta

November 5, 2015

  • Prep: 10 mins
  • Cook: 30 mins
  • Yields: 4 Servings

Ingredients

320 g Rigatoni

1 Onion

200 ml white wine

2 medium size Bell Peppers

25 Cherry Tomatoes

1 tbsp Pumpkin Seeds

80 g Arugula

3 tbsp Extra-Virgin Olive Oil

2 tbsp Parmesan cheese

Salt and Pepper, to taste

Directions

1Warm the oil in a skillet and add sliced onion. Cook until golden.

2Add sliced and peeled bell peppers, a glass of white wine and cook for 5 minutes over high heat and then for about 20 minutes over low heat. Add some water if necessary and stir every few minutes.

3Cut cherry tomatoes in half and add them in a skillet with bell peppers, cook for about 5 minutes over high heat, stirring gently.

4Meanwhile bring a large pot of salted water to the boil and cook the pasta as indicated on the package.

5Drain the pasta and put it in the skillet, toss well to coat.

6Add arugula, pumpkin seeds and parmesan cheese and toss again.

If you like pasta "al dente", drain the pasta 1 to 2 minutes before the time indicated on the package.

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Nutrition Facts

Serving Size200 g
Calories591
Sodium164 mg
Potassium1136 mg
Protein22.5 g
Cholesterol9 mg
Sugar26.6 g
Total Fat16.3 g
Saturated Fat3.8 g
Total Carbohydrates96.4 g
Dietary Fiber14 g

1 Review

Sabrina

November 6, 2015

Totally agree on peeling the peppers, goes for tomatoes in sauces as well.

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