Roasted Pepper, Kalamata, And Prosciutto Pasta

Name: Roasted Pepper, Kalamata, And Prosciutto Pasta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 red bell peppers (about 1 1/2 pounds); 1 yellow bell pepper; 1/3 cup pitted kalamata olives, quartered; 2 tablespoons capers; 2 tablespoons extra-virgin olive oil; 1/2 teaspoon grated lemon rind; 1 1/2 teaspoons fresh lemon juice; 1/4 teaspoon salt; 1/8 teaspoon freshly ground black pepper; 1/3 cup chopped fresh flat-leaf parsley; 4 ounces prosciutto, sliced into 1/8-inch strips; 6 cups hot cooked pappardelle pasta (about 12 ounces uncooked pasta); 6 tablespoons (1 1/2 ounces) shaved Parmigiano-Reggiano cheese; Parsley sprigs (optional)

Servings: persons

3 red bell peppers (about 1 1/2 pounds)
1 yellow bell pepper
1/3 cup pitted kalamata olives, quartered
2 tablespoons capers
2 tablespoons extra-virgin olive oil
1/2 teaspoon grated lemon rind
1 1/2 teaspoons fresh lemon juice
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
1/3 cup chopped fresh flat-leaf parsley
4 ounces prosciutto, sliced into 1/8-inch strips
6 cups hot cooked pappardelle pasta (about 12 ounces uncooked pasta)
6 tablespoons (1 1/2 ounces) shaved Parmigiano-Reggiano cheese
Parsley sprigs (optional)

1
Preheat broiler.
2
Cut bell peppers in half lengthwise; discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 10 minutes or until blackened. Place in a zip-top plastic bag; seal. Let stand 10 minutes. Peel and cut into thin strips.
3
Combine olives and next 6 ingredients (olives through black pepper) in a bowl. Add bell pepper strips and chopped parsley; toss gently to combine.
4
Cook prosciutto in a large nonstick skillet over medium heat 3 minutes or until crisp; remove from pan. Add bell pepper mixture to pan; cook over low heat 3 minutes or until heated.
5
Place pasta in a large bowl. Add bell pepper mixture and prosciutto; toss gently to combine. Sprinkle with cheese. Garnish with parsley sprigs, if desired.
6
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7
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1531

kcal

Calories

Fat

274

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 3 red bell peppers (about 1 1/2 pounds), 1 yellow bell pepper, 1/3 cup pitted kalamata olives, quartered, 2 tablespoons capers, and more.

Yes, Roasted Pepper, Kalamata, And Prosciutto Pasta falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!