Rating: 4.5 stars
29 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 7
  • 4 star values: 7
  • 5 star values: 15

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

David Joachim
Recipe by Cooking Light December 2009

Gallery

Read the full recipe after the video.

Recipe Summary

Yield:
6 servings
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat broiler.

    Advertisement
  • 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.

  • 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.

Chef's Notes

If you prefer crispy prosciutto, spread it out on a baking sheet and broil 4 minutes.

Nutrition Facts

404 calories; fat 21.3g; saturated fat 4.4g; mono fat 10.6g; poly fat 4.4g; protein 16.5g; carbohydrates 39.9g; fiber 4.3g; cholesterol 21mg; iron 2.9mg; sodium 764mg; calcium 162mg.
Advertisement
Advertisement