Serves: 6
Total Calories: 457

1 pound penne pasta
8 ounces crumbled feta cheese (about 2 cups)
1 (8-ounce) jar roasted red bell pepper, drained and cut into strips
1/2 cup extra-virgin olive oil
1 bunch arugola leaves (large, about 12 ounces), cleaned and dried
kosher salt and coarsely ground black pepper to taste

Bring a large pot of salted water to a boil. Add the penne, stirring a few times to ensure that it does not stick to itself. Boil vigorously for the time recommended on the package or until the penne is tender.

Meanwhile, combine the remaining ingredients in a large bowl. Drain the penne and immediately toss with the arugula mixture, allowing the heat of the pasta to melt the cheese and wilt the greens before serving.



From Homemade In A Hurry. Text copyright © 2006 by Andrew Schloss. Cover photograph copyright © 2006 by Noel Barnhurst. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.

Nutritional Facts:

Serves: 6
Total Calories: 457
Calories from Fat: 241

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