Antipasto-Style Penne Pasta Recipe - A Black Girl's Guide To Weight Loss

Antipasto-Style Penne Pasta Recipe

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1  medium red bell pepper
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  (6-ounce) jar marinated quartered artichoke hearts, drained and chopped
8  ounces  uncooked penne pasta (about 2 cups)
1/2  cup  (2 ounces) grated Parmigiano-Reggiano cheese, divided
1/4  cup  pine nuts, toasted (note: ground up almond flour works just as well… use only 2tbsp of it, though.)

Preheat broiler.

Cut bell pepper in half lengthwise; discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 8 minutes or until blackened. Place in a zip-top plastic bag; seal. Let stand 5 minutes. Peel and chop bell pepper; place in a large bowl. Stir in olives, pesto, prosciutto, tomatoes, and artichokes.

Cook the pasta according to package directions, omitting salt and fat; drain. Add cooked pasta and 1/4 cup Parmigiano-Reggiano cheese to bell pepper mixture, and toss gently to combine. Spoon about 1 cup pasta mixture into each of 6 bowls, and sprinkle each serving with 2 teaspoons remaining cheese and 2 teaspoons pine nuts.

The proud leader of the #bgg2wlarmy, Erika Nicole Kendall writes health, fitness, nutrition, body image and beauty, and more here at #bgg2wl. After losing over 150lbs, Kendall became a personal trainer certified in fitness nutrition, women's fitness, and weight loss from the National Academy of Sports Medicine. She now lives in New York with her family, and is working on her 4th, 5th and 6th certificates.

5 Comments

  1. Mia

    November 29, 2010 at 7:52 PM

    oooh that sound fancy like a whole lot of stuff I can’t pick up at the local Kroger lol…sounds really delicious though. I’m gonna see if I can find some proscuitto, permigiano-reggiano, and roasted pine nuts, cause I really want to try this out.

    • Erika

      November 29, 2010 at 10:32 PM

      Well, you can swap prosciutto for bacon… parm can be found at the typical kroger… pine nuts are the REAL pricey thing here and while you can usually find them mashed in a jar for a decent price, the whole nuts are expensive. That’s why I said you can use a little almond meal/almond flour instead and it’ll have more of that pesto taste to it.

      Don’t be afraid to be adventurous, though, if you can. A little goes a long way. (And by a little, I mean like a tablespoon or two of pine nuts, LOL.)

  2. Divinely Naptural

    March 14, 2011 at 10:19 AM

    Wow! How bout I just made this recipe recently! I got it from another source. I can vouch for it! Really good!

  3. kami

    November 7, 2012 at 9:12 PM

    Wow I will be making this dish for the holidays. Your recipes inspire me to cook. I am hoping to use your vegetarian recipes for a family dinner.Would you publish a cookbook in the future?

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