Antipasto-Style Penne

Antipasto-Style Penne Recipe
Photo: Becky Luigart-Stayner; Styling: Leigh Ann Ross
A one-dish Italian-style meal with olives, red bell peppers, and prosciutto is sure to hit the spot tonight.

Yield:

6 servings

Recipe from

Nutritional Information

Calories 404
Fat 21.3 g
Satfat 4.4 g
Monofat 10.6 g
Polyfat 4.4 g
Protein 16.5 g
Carbohydrate 39.9 g
Fiber 4.3 g
Cholesterol 21 mg
Iron 2.9 mg
Sodium 764 mg
Calcium 162 mg

Ingredients

1 medium red bell pepper
1/2 cup pitted kalamata olives, chopped
1/3 cup refrigerated pesto
3 ounces prosciutto, chopped
1 (7-ounce) jar oil-packed sun-dried tomato halves, drained and chopped
1 (6-ounce) jar marinated quartered artichoke hearts, drained and chopped
8 ounces uncooked penne pasta (about 2 cups)
1/2 cup (2 ounces) grated Parmigiano-Reggiano cheese, divided
1/4 cup pine nuts, toasted

Preparation

1. Preheat broiler.

2. Cut bell pepper in half lengthwise; discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 8 minutes or until blackened. Place in a zip-top plastic bag; seal. Let stand 5 minutes. Peel and chop bell pepper; place in a large bowl. Stir in olives, pesto, prosciutto, tomatoes, and artichokes.

3. Cook the pasta according to package directions, omitting salt and fat; drain. Add cooked pasta and 1/4 cup Parmigiano-Reggiano cheese to bell pepper mixture, and toss gently to combine. Spoon about 1 cup pasta mixture into each of 6 bowls, and sprinkle each serving with 2 teaspoons remaining cheese and 2 teaspoons pine nuts.

Note:

If you prefer crispy prosciutto, spread it out on a baking sheet and broil 4 minutes.

David Joachim,

December 2009
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