If arugula is unavailable, spinach makes a good substitute. Follow the same cooking instructions as for arugula. Make sure saucepan is large enough to prevent the pasta from sticking together during cooking.
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- 2 cups penne
- 2 tablespoons olive oil
- 2 tablespoons butter
- 2 garlic cloves, crushed
- 1 green bell pepper, thinly sliced
- 1 yellow bell pepper, thinly sliced
- 16 cherry tomatoes, halved
- 1 tablespoon chopped oregano
- 1/2 cup dry white wine
- 2 tablespoons quartered pitted black olives
- 2 3/4 ounces arugula
- salt and pepper
- fresh oregano sprig, to garnish
- 1/4 cup parmesan cheese, shredded
- 1Cook the pasta in a saucepan of boiling salted water for 8 to 10 minutes, or until "al dente."
- 2Drain thoroughly.
- 3Heat the oil and butter in a pan until the butter melts.
- 4Saute the garlic for 30 seconds.
- 5Add the bell peppers and cook for 3 to 4 minutes, stirring.
- 6Stir in the cherry tomatoes, oregano, wine, and olives and cook for 3 to 4 minutes.
- 7Season well with salt and pepper and stir in the arugula until just wilted.
- 8Transfer the pasta to a serving dish, spoon over the sauce, and mix well.
- 9Garnish and serve.
- 10Serve parmesan cheese at the table.
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Nutritional Facts for Olive, Bell Pepper, & Cherry Tomato Pasta
Serving Size: 1 (272 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 392.3
- Calories from Fat 146
- Total Fat 16.2 g
- Saturated Fat 5.9 g
- Cholesterol 20.7 mg
- Sodium 190.8 mg
- Total Carbohydrate 51.2 g
- Dietary Fiber 8.1 g
- Sugars 3.2 g
- Protein 8.3 g