Antipasto-Style Penne

  • carolfitz Posted: 01/27/10
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    Used a jar of roasted peppers, drained (why bother with fresh when everything else in the recipe is commercially prepared?). Sun-dried tomatoes, not oil-packed. Used trimmed capicola ham instead of prosciutto, whole grain penne. Very flavorful. Served with broccoli rabe & green salad.

  • rachelcooks Posted: 07/22/10
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    Excellent medley of flavors! Good cold the next day as well.

  • TeriFrank Posted: 03/23/10
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    Loved this recipe - made as written except I used whole wheat pasta - left the prosciutto on the side so the vegetarians could partake too! Everyone was very satisfied.

  • mannroberts Posted: 01/05/10
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    Love this recipe! I made it as written but crisped the prosciutto. A lot of chopping but soo worth it. I also doubled the recipe and ate it cold the next day, just as good. Definitely a keeper!

  • KatieInPhilly Posted: 12/22/09
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    This pasta was excellent! It was quick and easy for a weeknight. I followed the recipe as written, except I used jarred roasted red peppers and farfalle (bowtie) pasta. There was enough time to do the chopping while the water boiled and pasta cooked. The broccoli rabe was a nice complement to the meal. I absolutely plan to make this again.

  • MaryEv Posted: 12/09/09
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    Added rotisserie chicken. New go-to-receipe. Fast. Fantastic.

  • TerriS2 Posted: 12/08/09
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    flavorful and fast. I omitted the meat and artichoke hearts. Definitely a keeper for weeknight suppers. The jar pesto is what makes the dish.

  • trophymomha Posted: 12/08/09
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    Made this dish tonight because I needed a quick dinner for a busy weeknight. It was delicious. The marinated artichoke hearts and kalamata olives added great flavor with just the right amount of zing so additional herbs and spices weren't necessary. I followed the recipe just as written and my family loved it. It was rated "a keeper". I also served it with the suggested broccoli rabe recipe but substituted string beans since my family doesn't like broccoli rabe. That was also delicious. The calorie and fat count for this pasta dish is a bit high so the vegetable side dish helped keep the portion size in check. A lot of chopping required for preparation but no cooking time so this was still a quick meal for a busy weeknight. I will definitely make this again.

  • KathleenH Posted: 01/02/10
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    What a wonderful recipe! Made this for family last night. Didn't have prosciutto or pine nuts but didn't miss them with the other flavorful ingredients. I sauteed chicken breasts and sliced them thinly to add some protein. Seems fancy, but really just yummy and easy.

  • cookfromsocal Posted: 02/27/11
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    This penne has so much flavor, mostly due to the sun-dried tomatoes. Liked the leftovers even more. A definite repeat.

  • camillethecook Posted: 01/10/10
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    I picked this recipe, because I love antipasto and it was terrific! My husband (who is PICKY!!) loved it, too, and it taking the leftovers to lunch tomorrow and he NEVER eats leftovers! My daughter (16) loved it, as well. Will be making this again.

  • Saecca Posted: 03/08/10
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    I am a sucker for anything with olives in it. This recipe was super good. I bet it would be great for a picnic or a get together where you have to bring something-- it is that appealing and tasty that you want to show it off!! My hubs even hates sun dried tomatoes, and he didn't even mind them. I used whole wheat penne pasta 16 oz. I also used turkey bacon slices (6) and crumbled that in. The pine nuts and bell peppers and golden against everything else. I served it with broccoli spears with grated lemon rind.

  • CaseyRohleder Posted: 02/07/10
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    Loved this recipe, but I did make some modifications. I used whole wheat pasta and canned artichokes (in water, not oil). I rinsed the sun dried tomatoes to reduce the oil, but then upped the pesto to 1/2 cup. I didn't use pine nuts, but I don't think anyone missed them! Per other people's recommendation, I crisped up the prosciutto and added it at the last minute, which gave the dish a nice texture The pasta was just as good the next day, and I'll definitely make this recipe again.

  • Basset_Hound Posted: 05/04/10
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    Delicious. Even my picky teen raved about it. I served this as a main dish. My husband and daughter WANT me to make this again. It is quick and easy. I used walnuts instead of pine nuts. At $20/lb pine nuts are a tad expensive. I made the pesto from our garden herbs, and did not have olives on hand. It still ended up being delicious. This recipe is a good place to start for an infinite number of variations.

  • JessicaLuu Posted: 06/08/10
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    This dish made me love sun-dried tomatoes. Everything works together so harmoniously in this dish. It tastes even better the next day, because everything has time to marinate. Broiling the prosciutto is key.

  • SkinnyFatKid Posted: 02/11/11
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    Great recipe. Quick, easy and tasty. Haven't tried it cold but imagine it would be good as more of a pasta salad as well!

  • Maureen522 Posted: 05/02/11
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    It says to omit the prosciutto for a vegetarian meal. Which I did and it was still great.

  • Kim93536 Posted: 04/25/11
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    Funny that this is listed under "vegetarian". FYI- Prosciutto is meat.

  • ESmith6 Posted: 11/08/11
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    I've made this pasta a number of times and we always enjoy it. I basically make it as written but I use whole wheat pasta, I wash the sun-dried tomatoes and sometimes I will used jarred roasted peppers. Tonight I made it with a red pepper and a yellow pepper that I roasted myself and the flavor was worth it. I'm sure I will make this many more times.

  • SuphawanG Posted: 01/07/12
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    Great flavor! Love it.

  • Laurie12345 Posted: 02/27/12
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    This was a fabulous mix of flavors. It tasted like something you would get at a restaurant. My husband wasn't sure when he first looked at it and then asked for seconds! You could easily leave out the prosciutto, it doesn't bring as much flavor as the other things, and really it's just adding calories. It was a pain to cut anyway:)

  • Fran0831 Posted: 01/26/12
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    I omitted the prosciutto and added cubes of mozzarella cheese. I would also add some fresh basil leaves to it next time as well. My husband and I loved it

  • SonaH76 Posted: 02/22/13
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    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!

  • daneanp Posted: 06/04/12
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    I've made this twice now. The recipe is too high in fat and seemed a bit oily. This can easily be remedied. I omitted the prosciutto the 2nd time and never missed it. Roasting your own pepper is an important step. Next time I will make my own pesto and use reconstituted sun-dried tomatoes instead of packed in oil. Whole wheat pasta will also be a good sub.

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