Roasted Pepper, Kalamata, and Prosciutto Pasta

Total Time
1hr
Prep 45 mins
Cook 15 mins

Modified from CookingLight

Ingredients Nutrition

Directions

  1. Preheat broiler.
  2. Cut bell peppers in half lengthwise; discard seeds and membranes.
  3. Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 10 minutes or until blackened.
  4. Place peppers in a zip-top plastic bag; seal. Let stand 10 minutes. Peel and cut into thin strips.
  5. Combine olives and next 6 ingredients (olives through black pepper) in a bowl.
  6. Add bell pepper strips and chopped parsley; toss gently to combine.
  7. Cook prosciutto in a large nonstick skillet over medium heat 3 minutes or until crisp (it took mine a lot longer); remove from pan.
  8. Add bell pepper mixture to pan; cook over low heat 3 minutes or until heated.
  9. Place pasta in a large bowl. Add bell pepper mixture and prosciutto; toss gently to combine. Sprinkle with cheese.
  10. Garnish with parsley sprigs, if desired.