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 14 oz can artichoke hearts, drained and chopped
1 cup fresh spinach
8 ounces whole wheat penne
1/2 cup grated Parmigiana-Reggiano cheese
1/4 cup pine nuts, toasted
Preheat boiler to high.
Cut bell peppers in half lengthwise; discard seeds and membranes. Place peppers, skin side up, on a foil lined baking sheet; flatten with hand. Broil 8 minutes or until blackened. Place in a zip-top plastic bag for at least 5 minutes. Peel and chop peppers and place in a large bowl. Stir in olives, pesto, prosciutto, tomatoes, spinach and artichokes.
Cook pasta according to package directions; drain. Add cooked pasta and cheese to bell pepper mixture and toss gently.
Top with pine nuts and serve.
Chad's rating: 8.5/10
Amy's rating: 8.5/10
Recipe adapted from Cooking Light.