INGREDIENTS
2 cups
Arugula or baby spinach
1 cup
Basil, loosely packed leaves
2 cloves
Garlic
2
Portobello mushroom caps, small
4
Red bell peppers, large
1
Red onion, small
2
sprigs Rosemary
1 28 ounce can
Tomatoes, fire-roasted
1/2 lb
Short whole wheat pasta
1
Black pepper
1 tsp
Red pepper
4
Red peppers, jarred roasted
1
Salt
2 tbsp
Olive oil, extra-virgin
1 cup
Pecorino-romano cheese, grated