Roasted Pepper, Kalamata, and Prosciutto Pasta
Wide, flat pappardelle pasta creates a refined presentation: Its cascading quality gives the dish more height. If you can't find pappardelle, substitute a short pasta, such as cavatappi or penne. You can complete steps 1 through 3 up to a day ahead.
More From Cooking Light
- Calories: 343
- Calories from fat: 29%
- Fat: 11.2g
- Saturated fat: 2.8g
- Monounsaturated fat: 6.3g
- Polyunsaturated fat: 1.4g
- Protein: 14.5g
- Carbohydrate: 46.2g
- Fiber: 4.3g
- Cholesterol: 16mg
- Iron: 3mg
- Sodium: 707mg
- Calcium: 111mg
- 3 red bell peppers (about 1 1/2 pounds)
- 1 yellow bell pepper
- 1/3 cup pitted kalamata olives, quartered
- 2 tablespoons capers
- 2 tablespoons extra-virgin olive oil
- 1/2 teaspoon grated lemon rind
- 1 1/2 teaspoons fresh lemon juice
- 1/4 teaspoon salt
- 1/8 teaspoon freshly ground black pepper
- 1/3 cup chopped fresh flat-leaf parsley
- 4 ounces prosciutto, sliced into 1/8-inch strips
- 6 cups hot cooked pappardelle pasta (about 12 ounces uncooked pasta)
- 6 tablespoons (1 1/2 ounces) shaved Parmigiano-Reggiano cheese
- Parsley sprigs (optional)
- Preheat broiler.
- Cut bell peppers in half lengthwise; discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 10 minutes or until blackened. Place in a zip-top plastic bag; seal. Let stand 10 minutes. Peel and cut into thin strips.
- Combine olives and next 6 ingredients (olives through black pepper) in a bowl. Add bell pepper strips and chopped parsley; toss gently to combine.
- Cook prosciutto in a large nonstick skillet over medium heat 3 minutes or until crisp; remove from pan. Add bell pepper mixture to pan; cook over low heat 3 minutes or until heated.
- Place pasta in a large bowl. Add bell pepper mixture and prosciutto; toss gently to combine. Sprinkle with cheese. Garnish with parsley sprigs, if desired.
Only you will be able to view, print, and edit this note.Add Note