Antipasto Penne

2 medium peppers (I used 1 red and 1 orange)

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.