italian style penne
  • (1 medium) red bell pepper, seeded and halved lengthwise
  • (1/2 cup) pitted kalamata olives, chopped
  • (1/3 cup) refrigerated pesto
  • (3 oz.) prosciutto, chopped
  • (7 oz. jar) oil-packed sun-dried tomato halves, drained and chopped
  • (6 oz. jar) marinated quartered artichoke hearts, drained and chopped
  • (8 oz.) uncooked penne pasta
  • (1/2 cup) grated Parmigiano-Reggiano cheese, divided
  • (1/4 cup) pine nuts, toasted



Italian Style Penne

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

Preparation Time

About 20 minutes

Cook Time

About 15 minutes


  1. 1Preheat broiler. Line a baking sheet with foil.
  2. 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.
  3. 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.
  4. 4Place in a large bowl with olives, pesto, prosciutto, tomatoes and artichokes, set aside.
  5. 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.

Nutritional Information

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

Amount Per Serving:

  • Calories 404
  • Total Fat 21.3 g
  • Total Carbohydrate 39.9 g
  • Protein 16.5 g
  • Cholesterol 21 mg
  • Sodium 764 mg
  • Fiber 4.3 g

Additional Information

Recipe Category: Lunch

Recipe Subcategory: Pastas and Pizzas

Recipe Ethnicity: Italian

Dietetic Info:

  • Glycemic Index:
  • Gluten Free: No

Vegetarian/Allergen Info: Contains Pork, Dairy, Peanuts

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