Pasta with Peppers and Mozzarella

Ingredients

12 oz gemelli pasta, about 4 cups
1/4 cup olive oil
2 red bell peppers, thinly sliced
2 cloves garlic, chopped
2 bunches of arugula, thick stems removed, about 6 cups (we do not care for arugula, we use spinach)
12 oz of mozzarella cut into small chunks

Directions

1. 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.
2. Heat the oil in the pasta pot over medium heat. Add the bell peppers and garlic and cook, stirring occasionally, until the peppers are tender, 5 to 7 minutes.
3. Add the arugula, mozzarella, the cooked pasta, the reserved pasta water, 1 1/2 teaspoons salt, and 1/4 teaspoon pepper. Cook, stirring, until the arugula is just wilted, about 1 minute.

Serves 6