Antipasto-Style Penne

28 Reviews
ADD YOUR REVIEW
Yield
6 servings
By David Joachim
December 2009
RECIPE BY Cooking Light

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

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

Nutritional Information

  • Calories 404
  • Fat 21.3g
  • Satfat 4.4g
  • Monofat 10.6g
  • Polyfat 4.4g
  • Protein 16.5g
  • Carbohydrate 39.9g
  • Fiber 4.3g
  • Cholesterol 21mg
  • Iron 2.9mg
  • Sodium 764mg
  • Calcium 162mg

How to Make It

Step 1

Preheat broiler.

Step 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.

Step 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.

Chef's Notes

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

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Ratings & Reviews

Disappointed

Saecca
May 04, 2016
This seemed great in theory but in reality it wasn't that great - maybe I did something wrong but I followed the recipe and it just wasn't as flavoursome as I expected. I always give recipes a second chance though so next I might add a dressing of some sort.

hollyjoyjoyjoy's Review

ESmith6
April 12, 2014
N/A

deniseandken's Review

CaseyRohleder
March 13, 2013
N/A

SonaH76's Review

KatieInPhilly
February 22, 2013
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's Review

JessicaLuu
June 04, 2012
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.

Laurie12345's Review

hollyjoyjoyjoy
February 27, 2012
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's Review

camillethecook
January 26, 2012
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

SuphawanG's Review

deniseandken
January 07, 2012
Great flavor! Love it.

ESmith6's Review

Stella
November 08, 2011
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.

EmileeB11's Review

trophymomha
May 23, 2011
N/A