Antipasto-Style Penne

Photo by Venzie S.
Adapted from evernewrecipes.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

Adapted from evernewrecipes.com

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

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