Pasta with Prosciutto, Roasted Peppers & Goat Cheese | Recipies from Phoenix Metro, AZ Restaurants |
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Keep recipes from your favorite sites together, ready for your next meal. Create a free account or sign in to save this recipe using the Save Recipe button above. For the cooking instructions, visit the original recipe at americascuisine.com.
Cooking tools:
- Oven
- Stove
- Baking sheet
- Skillet
- Saucepan
- Stockpot
- Colander
- Tongs
- Wooden spoon
- Chef's knife
- Cutting board
- Measuring spoon
- Measuring cup
- Fork
- Spoon
- Mixing bowl
- Serving bowl
- Plate
- Pot
- Fine-mesh sieve
- Paper towel
Ingredients
- 1 red bell pepper
- 1 yellow bell pepper
- 3 T capers, rinsed
- 24 Niçoise or Kalamata olives, halved and rinsed
- 2 T butter
- 15 oz extra virgin olive oil
- 18 oz of your favorite pasta
- 5 oz goat cheese, crumbled
- 3 oz prosciutto, cut into strips
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