Roasted Pepper, Kalamata, and Prosciutto Pasta

Becky Luigart-Stayner; Lydia DeGaris-Pursell and Jan Gautro

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.

Yield: 6 servings (serving size: 1 1/4 cups pasta mixture and 1 tablespoon cheese)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • 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

Ingredients

  • 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)

Preparation

  1. Preheat broiler.
  2. 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.
  3. Combine olives and next 6 ingredients (olives through black pepper) in a bowl. Add bell pepper strips and chopped parsley; toss gently to combine.
  4. 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.
  5. 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.
Note:

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

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