Ingredients
-
4
-
1/8
-
1
-
1/2
-
2
-
2
-
1/8
-
1/4
-
1
-
-
-
-
-
-
Directions
Weeknight Tortellini With Arugula & Crispy Prosciutto, Mmmm! Is this good! It tastes very gourmet without much work. I got this in an e-mail recipe exchange similar to a chain letter where each person shares one of their all-time recipes! Jenny who sent this to me said she adapted it from a recipe in Cottage Living Magazine., Made this for dinner the other night. My family enjoyed it. The only thing I did was to leave off the proscitto. I made it and put it on the table for my family to add if they wanted it. That way both the vegetarians and non vegetarians could eat this. We used Arugula and cheese filled tortellini for the pasta., Really really good, and so easy to prepare! I managed to get some nice baby spinach leaves, and I already had arugula, so I mixed the two : I didn’t have prosciutto, so didn’t use that, and used a cheese tortellini. Cut down quite a bit on the oil, in fact used about a tblspoon of butter instead, maybe just a little more. I like the toasted pine nuts suggestion from some reviewers, whilst I didnt do that, I definitely will! Very much enjoyed this, thanks for a very tasty recipe!
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Steps
|
1
Done
|
Heat 1 Tablespoon Oil in a Large Skillet Over Medium-High Heat; Add Prosciutto, and Cook 1 to 2 Minutes Per Side or Until Crisp. Transfer to a Plate Lined With Paper Towels. Set Aside. |
|
2
Done
|
Heat 2 Tablespoons Oil in Skillet Over Medium-High Heat. Add Onion, and Saut About 3 Minutes or Until Tender. Add Tomatoes and Next 3 Ingredients, and Saut 2 Minutes. Add Arugula, and Saut Until Just Wilted. |
|
3
Done
|
Cook Tortellini According to Package Directions. Drain and Add to Vegetables in Skillet; Toss Gently to Combine. Add Remaining 1 Tablespoon Oil, and Season With Salt and Pepper. |
|
4
Done
|
Crumble Prosciutto, and Sprinkle Over Pasta. Garnish With Ricotta Salata, If Desired. |
