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Pasta With Peppers and Mozzarella
- 12 ounces short pasta (such as gemelli or penne; about 4 cups)
- 1/4 cup olive oil
- 2 red bell peppers, thinly sliced
- 2 cloves garlic, chopped
- 2 bunches arugula, thick stems removed (about 6 cups)
- 12 ounces bocconcini (small balls of fresh mozzarella), cut in half, or fresh mozzarella, cut into bite-size pieces
Directions:View on Real Simple
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