Green and White Fettuccine, Arugula, Goat Cheese and Roasted Red Peppers

Serves 6 or 8 as an appetizer

12 oz. green and white Fettuccine, uncooked
2 tsp. vegetable or olive oil
1/2 cup minced shallots
1/4 tsp. crushed red pepper flakes
3 cloves minced garlic
4 red bell peppers, roasted and cut into strips or 1 7-oz. jar roasted red peppers, drained and cut into thin strips
3 cups arugula leaves, rinsed and chopped
1/2 tsp. dried basil
1/4 cup minced parsley
1/2 cup fresh goat cheese (optional)

Cook pasta according to package directions; drain.

Heat oil in a large frying pan. Saute shallots, red pepper flakes and garlic, about 2 minutes. Add roasted red peppers and simmer 5 minutes on medium heat. Add arugula leaves, basil and chopped parsley. Saute for 2 minutes.

Pour sauce over pasta and toss lightly. Add goat cheese and stir thoroughly. Serve immediately.