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Photo: Becky Luigart-Stayner; Styling: Leigh Ann Ross Photo by: Photo: Becky Luigart-Stayner; Styling: Leigh Ann Ross

Antipasto-Style Penne

A one-dish Italian-style meal with olives, red bell peppers, and prosciutto is sure to hit the spot tonight.

Cooking Light DECEMBER 2009

  • Yield: 6 servings

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.

Nutritional Information

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
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Antipasto-Style Penne recipe

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