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

Preheat broiler. 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. Combine olives and next 6 ingredients (olives through black pepper) in a bowl. Add bell pepper strips and chopped parsley; toss gently to combine. 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. 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.

Yield: 6 servings
Calories: 343
Fat: 11.2g
Fiber: 4.3g