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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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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 |
Directions:
1. Preheat broiler.
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.
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.
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