Roasted Pepper, Kalamata, and Prosciutto Pasta

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Recipe by Paris D

Modified from CookingLight

Ingredients Nutrition


  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.

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