Sautéed Fettuccini with Peppers and Wilted Arugula

Recipe By: Calphalon Team - Originally Published: 8/29/2009

Instead of the usual burgers, make this summery recipe for your next al fresco meal. Use a vegetable peeler to create curls of Parmesan for garnish.

1/2 lb. fettuccine pasta, cooked, drained and rinsed

1/4 c. plus 2 Tbsp. olive oil

2 large red bell peppers, roasted, seeded, peeled and julienne

2 cloves fresh garlic, sliced thin

8 oz. arugula

1 Tbsp. fresh parsley, chopped

1 Tbsp. fresh oregano, chopped

4 Tbsp. Parmesan cheese, freshly grated

salt and black pepper

Toss cooked pasta with 2 Tbsp. of olive oil and set aside.

Heat a 3-qt. sauté pan over medium-high heat. Add the 1/4 c. olive oil and continue to heat.

Add the roasted peppers and garlic and sauté for 30 seconds.

Add the cooked pasta and toss well and heat through.

Add the arugula and herbs and toss until the arugula is slightly wilted.

Remove from the heat and season with salt and pepper. Top with grated Parmesan cheese and serve immediately..

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