Antipasto-Style Penne

Name: Antipasto-Style Penne
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 118 milliliters pitted kalamata olives, chopped; 170 grams marinated quartered artichoke hearts, drained and chopped; 57 grams 1/2 cup grated Parmigiano-Reggiano cheese, divided; 473 milliliters ounces uncooked penne pasta (about; 79 milliliters refrigerated pesto; 59 milliliters pine nuts, toasted; 85 grams prosciutto, chopped; 1 medium red bell pepper; 198 grams oil-packed sun-dried tomato halves, drained and chopped

Antipasto-Style Penne might be just the main course you are searching for. One serving contains 465 calories, 17g of protein, and 23g of fat. This recipe covers 23% of your daily requirements of vitamins and minerals. This recipe serves 6. Head to the store and pick up kalamatan olives, prosciutto, bell pepper, and a few other things to make it today. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

Preheat broiler.

Equipment you will use

Broiler

Cut bell pepper in half lengthwise; discard seeds and membranes.

Ingredients you will need

Bell Pepper

Seeds

Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 8 minutes or until blackened.

Ingredients you will need

Pepper

Equipment you will use

Baking Sheet

Aluminum Foil

Place in a zip-top plastic bag; seal.

Equipment you will use

Ziploc Bags

Let stand 5 minutes. Peel and chop bell pepper; place in a large bowl. Stir in olives, pesto, prosciutto, tomatoes, and artichokes.

Ingredients you will need

Bell Pepper

Artichoke

Prosciutto

Tomato

Olives

Pesto

Equipment you will use

Bowl

Cook the pasta according to package directions, omitting salt and fat; drain.

Ingredients you will need

Pasta

Salt

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.

Ingredients you will need

Pasta

Bell Pepper

Parmigiano Reggiano