Antipasto Spaghetti

Another pasta dish to savor on some cozy autumn evening.

Ingredients
1 medium red bell pepper
1/2 cup kalamata olives
1/2 cup almond-stuffed olives
3 oz. prosciutto, chopped
1 (6.5 oz). jar of basil pesto
1 (8.5 oz.) jar of sun-dried tomatoes with pesto, drained and chopped
1 (6 oz.) jar of marinated quartered artichokes, drained and chopped
8 oz. uncooked whole-wheat spaghetti
1/2 cup fresh Romano cheese, grated

Directions
Cook spaghetti according to package directions, omitting salt.
Cut bell pepper in half lengthwise, discard seeds and membranes.
Place pepper halves, skin side up and flattened, on a foil-lined baking sheet. Broil 8 minutes or until blackened.
Seal pepper halves in a plastic bag for 5 minutes. Peel and chop pepper and place in a large serving bowl.
Stir in olives, prosciutto, pesto, tomatoes and artichokes.
Drain cooked spaghetti and add to bowl.
Stir in 1/4 cup of grated cheese and toss pasta mixture to combine.

Sprinkle remaining grated cheese over each serving of spaghetti.