Italian Style Penne -

Italian Style Penne

Lunch

Broiled red bell peppers, kalamata olives, artichokes and penne tossed in pesto and served with pine nuts.

About 20 minutes

About 15 minutes

1Preheat broiler. Line a baking sheet with foil.
2Place peppers skin side up on the baking sheet and press them down slightly with your palm. Broil 8 minutes. Use tongs to place them into a gallon sized ziplock bag. Seal the bag and set aside for 5 minutes.

3Meanwhile, fill a large pot with 2 quarts water and place over high heat to boil. Remove bell pepper from bag, peel skin off and chop.
4Place in a large bowl with olives, pesto, prosciutto, tomatoes and artichokes, set aside.
5When water is boiling add pasta and cook according to package directions. Do not add salt. Drain, add to pepper mixture. Toss with 1/4 cup cheese. Serve each portion with 2 tsp. each cheese and pine nuts.

Serving Size: 1/6 of pasta, 2 tsp. cheese, 2 tsp. pine nuts

Amount Per Serving:

Recipe Category: Lunch

Recipe Subcategory: Pastas and Pizzas

Recipe Ethnicity: Italian

Dietetic Info:

Vegetarian/Allergen Info: Contains Pork, Dairy, Peanuts

NOTE: Glycemic Index Scale: Low=0-55, Medium=56-69, High=70 or greater.