Gluten-Free Rotini with Red Bell Peppers, Fresh Mozzarella & Arugula
Who says that pasta has to be tossed with a tomato-based sauce? Try topping your gluten-free pasta with farm fresh bell peppers and mozzarella. Enjoy!
About 12-ounces of gluten-free rotini pasta - or similar shape. (Check label for allergens)
¼ cup of olive oil
4 garlic cloves, chopped well - separated
6-8 ounces of sliced black peppers, drained – but reserve 1 tablespoon of liquid
2 red bell peppers, julienne sliced
About 8 cups of arugula (or baby spinach)
12-16 ounces small balls of fresh mozzarella (often found in the olive bar of major supermarkets. Also called “bocconcini”), cut into thirds or quarters
Salt and pepper, to taste
Red pepper flakes, if desired – to taste
Cook the gluten-free pasta according to package directions. Once cooked, drain – but reserve ½ cup of the cooking water – quickly rinse and toss to prevent sticking.
Quickly wipe out the pot used to cook the pasta and heat the olive oil over medium heat. Add 2 of the crushed garlic cloves and the red bell pepper slices. Cook until the peppers are tender, for about 5 minutes.
Next toss in the cook pasta with it’s ½ cup of reserved liquid, the remaining 2 crushed garlic cloves, greens (arugula or spinach), sliced black olives with the reserved 1 tablespoon of liquid, the sliced mozzarella balls, and the salt & pepper to taste. Add some red pepper flakes, if desired.
Cook, while stirring until the greens start to wilt – about 1-2 minutes. Serve immediately.
Serves 4.
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