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. 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.
Add the arugula, bocconcini, 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.
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|Serving Size: 1 Serving (204g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 31 (76%)|
|Amt Per Serving||% DV|
|Total Fat 3.5g||5 %|
|Saturated Fat 0.5g||2 %|
|Monounsaturated Fat 2.5g|
|Polyunsanturated Fat 0.4g|
|Cholesterol 0mg||0 %|
|Sodium 1.5mg||0 %|
|Potassium 67.8mg||2 %|
|Total Carbohydrate 2.2g||1 %|
|Dietary Fiber 0.7g||3 %|
|Sugars, other 1.6g|
|Protein 0.4g||1 %|
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Calories per serving: 41
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