Antipasto-style penne

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

Yield: 6 servings

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

Preparation

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