Antipasto Style Penne

This is a one dish Italian style meal and this recipe combines olives, red bell peppers, and prosciutto and is sure to hit the spot tonight. If you prefer crispy prosciutto, spread it out on a baking sheet and grill it for 4 minutes.

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
• 1/2 cup (2 ounces) grated Parmigiano-Reggiano cheese, divided
• 1/4 cup pine nuts, toasted

Method

1. Preheat the grill
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.
3. Grill for 8 minutes or until blackened. Place in a zip-top plastic bag; seal. Let stand 5 minutes.
4. Peel and chop bell pepper; place in a large bowl.
5. Stir in olives, pesto, prosciutto, tomatoes, and artichokes.
6. Cook the pasta according to package directions, omitting salt and fat; drain.
7. Add cooked pasta and 1/4 cup Parmigiano-Reggiano cheese to bell pepper mixture, and toss gently to combine.
8. 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.

Serves 6 – Nutrition Per Serving
Calories: 404, Fat: 21g, Protein: 16g, Carbohydrate: 39g, Fibre: 4g