9 Ingredients
  • 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
Nutrition
240
12% daily value
8 servings
                                       
                                            balanced, low-​sugar
     

Fat

17% 11

Saturated

13% 3

Trans

- 0

Monounsaturated

- 2

Polyunsaturated

- 2

Carbs

9% 26

Carbs (net)

- 23

Fiber

13% 3

Sugars

- 2

Sugars, added

- 0

Protein

21% 10

Cholesterol

5% 16

Sodium

22% 524

Calcium

9% 93

Magnesium

11% 47

Potassium

7% 313

Iron

9% 2

Zinc

13% 1

Phosphorus

24% 170

Vitamin A

6% 54

Vitamin C

28% 25

Thiamin (B1)

11% 0

Riboflavin (B2)

9% 0

Niacin (B3)

10% 2

Vitamin B6

14% 0

Folate equivalent (total)

8% 34

Folate (food)

- 34

Folic acid

- 0

Vitamin B12

6% 0

Vitamin D

1% 0

Vitamin E

7% 1

Vitamin K

7% 8
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