Directions:
- Preheat broiler.
- 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 242.74 Kcal (1016 kJ) | ||
| Calories from fat | 170.2 Kcal | ||
| % Daily Value* | |||
| Total Fat | 18.91g | 29% | |
|---|---|---|---|
| Cholesterol | 11.71mg | 4% | |
| Sodium | 630.55mg | 26% | |
| Potassium | 247.72mg | 5% | |
| Total Carbs | 8.76g | 3% | |
| Sugars | 2.16g | 9% | |
| Dietary Fiber | 2.89g | 12% | |
| Protein | 8.39g | 17% | |
| Vitamin C | 25.3mg | 42% | |
| Vitamin A | 0.9mg | 29% | |
| Iron | 34.9mg | 194% | |
| Calcium | 57.1mg | 6% | |
| Amount Per 100 g | |||
| Calories | 191.42 Kcal (801 kJ) | ||
| Calories from fat | 134.21 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.91g | 29% | |
|---|---|---|---|
| Cholesterol | 9.23mg | 4% | |
| Sodium | 497.25mg | 26% | |
| Potassium | 195.35mg | 5% | |
| Total Carbs | 6.91g | 3% | |
| Sugars | 1.7g | 9% | |
| Dietary Fiber | 2.28g | 12% | |
| Protein | 6.61g | 17% | |
| Vitamin C | 20mg | 42% | |
| Vitamin A | 0.7mg | 29% | |
| Iron | 27.5mg | 194% | |
| Calcium | 45mg | 6% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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