Orecchiette with Roasted Peppers, Arugula, and Tomatoes

 Vegetarian • Serves 4                                        

                                                                                   

Produce

3 cups	Arugula, loosely packed
1	Bell pepper, orange
8 oz	Cherry tomatoes
1 tsp	Garlic
1/4 tsp	Herbes de provence, dried
1	Yellow bell pepper

Condiments

3 tbsp

Champagne or white wine vinegar

Pasta & Grains

8 oz	Orecchiette pasta

Cooking & Baking

1/4 tsp	Black pepper, freshly ground
7 tsp	Olive oil
3/4 tsp	Salt
1 1/2 tsp	Sugar

Dairy

1/2 cup

Parmesan cheese, fresh