From Real Simple.
Pasta with Peppers and Mozzarella
12 oz short pasta (gemelli or penne)
1/4 cup olive oil
2 red bell peppers, thinly sliced
2 cloves garlic, chopped
2 bunches arugula, thick stems removed
12 oz bocconici (small balls of fress mozzarella, or fresh mozzarella cut inot bite-size pieces
Salt & 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 occassionally, until the peppers are tender, 5 to 7 minutes.
Add the arugula, bocconcini, the cooked past, the reserved pasta water, 1 1/2 teaspons salt and 1/4 teaspoon pepper. Cook, stirring, until the arugula is just wilted, about 1 minute.