Antipasto-Style Penne

By Hapemom

All my favorite ingredients! 40 minute meal from Cooking Light. You can prepare this up to two days ahead; cold leftovers are great.

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

Details

Servings 6

Preparation

Step 1

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.



Nutritional Information
Calories:404
Fat:21.3g (sat 4.4g,mono 10.6g,poly 4.4g)
Protein:16.5g
Carbohydrate:39.9g
Fiber:4.3g
Cholesterol:21mg
Iron:2.9mg
Sodium:764mg
Calcium:162mg