Roasted Pepper & Prosciutto Pasta

I'm a sucker for just about any type of pasta. In fact, my favorite kinds are the ones that you can throw ingredients into at random and land on happy combinations. Sometimes, instead of planning every meal out in advance, instead I just write 'Pasta Night' in my agenda and wait until I get to the store to pick out the ingredients. And that's how Roasted Pepper and Prosciutto Pasta was born.

In order to make this, you'll need to pick up a few ingredients...

2 tbsp olive oil
3-4 large cloves of garlic 3 large red bell peppers 1 lb pasta (I used farfalle, but any type is fine!) 1 1/2 tsp dried oregano salt 2 tbsp unsalted butter 3 oz prosciutto, finely chopped fresh parsley
First, in a large pan, heat the olive oil over medium-high heat. Then, add the garlic and cook until starting to brown lightly. Add the red peppers and oregano into the pan, season with salt, and stir together.

Cover and reduce the heat to medium-low. Cook until tender, stirring occasionally, for about 30 minutes.

Then, add prosciutto into the pan and stir together. Remove from heat after about 5 minutes.

Cook the pasta according to directions. When done, drain, reserving 1 cup of pasta water. Return the pasta to the pan with the bell peppers and prosciutto, and add butter and parsley. Mix this together until the butter melts. 


Serve immediately in warm bowls, topping with parmesan cheese or fresh ricotta, and enjoy!

Sometimes in the winter, you need something a little on the lighter side to warm you up, and this is a great way to enjoy pasta without too many extra calories or a super heavy meal.