3 red bell peppers (about 1 1\/2 lb.)
\n1 yellow bell pepper
\n1\/3 C. pitted kalamata olives, quartered
\n2 T. capers
\n2 T. extra-virgin olive oil
\n1\/2 tsp. grated lemon rind
\n1 1\/2 tsp. fresh lemon juice
\n1\/4 tsp. salt
\n1\/8 tsp. freshly ground black pepper
\n1\/3 C. chopped fresh flat-leaf parsley
\n4 oz. prosciutto, sliced into 1\/8-inch strips
\n6 C. hot cooked pappardelle pasta (about 12 oz. uncooked pasta)
\n6 T. (1 1\/2 oz.) shaved Parmigiano-Reggiano cheese
\nParsley sprigs (optional)<\/p>\n
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.<\/p>\n
Yield: 6 servings
\nCalories: 343
\nFat: 11.2g
\nFiber: 4.3g<\/p>\n","protected":false},"excerpt":{"rendered":"
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…<\/p>\n