Herbes de Provence is a mixture of herbs from France’s Provence region consisting of savory, fennel, basil, thyme and lavender, any combination or substitution of these will work in this recipe. A combination of arugula and tatsoi will give additional variety to this dish.
2 bell peppers (color variety if available)
8 ounces uncooked orecchiette pasta
1 teaspoon olive oil
1 teaspoon minced garlic, divided
8 ounces chopped tomatoes
3 tablespoons white wine vinegar
2 tablespoons olive oil
1 1/2 teaspoons sugar
3/4 teaspoon salt
1/4 teaspoon dried herbes de Provence
1/4 teaspoon ground black pepper
3 cups loosely packed arugula
1/2 cup shaved fresh Parmesan cheese
Preheat broiler. Cut bell peppers in half lengthwise; discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 15 minutes or until blackened. Place in a zip-top plastic bag; seal. Let stand 10 minutes. Peel and cut into 1-inch strips. Cook the pasta according to the package directions, omitting salt and fat. Drain. Heat 1 teaspoon oil in a large nonstick skillet over medium heat. Add 1/4 teaspoon garlic; cook 30 seconds. Add bell peppers and tomatoes to pan; cook 4 minutes or until tomatoes are tender, stirring occasionally. Remove from heat. Combine remaining 3/4 teaspoon 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.
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