Orecchiette with Roasted Peppers, Tomatoes, and Arugula

INGREDIENTS

2 sweet bell peppers

8oz uncooked orecchiette pasta

1 tsp olive oil

1 tsp minced garlic, divided

8oz cherry tomatoes, halved

3 Tbs champagne or white wine vinegar

2 Tbs olive oil

1.5 tsp sugar

3/4 tsp salt

1/4 tsp dried herbes de provence

1/4 tsp pepper

3 c loosely packed arugula

.5c/2oz shaved fresh Parmesan cheese

DIRECTIONS

1. Preheat broiler

2. Cut peppers in half lengthwise. Discard seeds and membranes. Place pepper halves, skin sides up, on a foil lined baking sheet. Flatten with hand. Broil 10 minutes or until blackened. Place in a zip top plastic bag. Seal. Let stand 10 minutes. Peel and cut into 1 inch strips.

3. Cook the pasta according to package directions, omitting salt and fat. Drain.

4. Heat 1 tsp oil in a large nonstick skillet over medium heat. Add 1/4tsp garlic and cook 30 seconds. Add peppers and tomatoes to pan. Cook 4 minutes or until tomatoes are tender, stirring occasionally. Remove from heat.

5. Combine remaining 3/4 tsp garlic, vinegar, and next 5 ingredients (through black pepper) in a small bowl. Stir with a whisk. Add pasta and oil mixture to bell pepper mixture in pan. Toss well to coat. Cool slightly. Stir in arugula. Top each serving with cheese.