I made it without prosciutto and I used marinated red bell paprika from a jar. It was a good dinner and lunch the next day too!
Photo: Becky Luigart-Stayner; Styling: Leigh Ann Ross
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Amount per serving
- Calories: 404
- Fat: 21.3g
- Saturated fat: 4.4g
- Monounsaturated fat: 10.6g
- Polyunsaturated fat: 4.4g
- Protein: 16.5g
- Carbohydrate: 39.9g
- Fiber: 4.3g
- Cholesterol: 21mg
- Iron: 2.9mg
- Sodium: 764mg
- Calcium: 162mg
- 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
- 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.
If you prefer crispy prosciutto, spread it out on a baking sheet and broil 4 minutes.
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