Weeknight Tortellini With Arugula & Crispy Prosciutto |
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Prep Time: 10 Minutes Cook Time: 12 Minutes |
Ready In: 22 Minutes Servings: 4 |
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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. Ingredients:
4 tablespoons extra virgin olive oil |
1/8 lb prosciutto, thinly sliced and cut into strips |
1 small onion, minced (about 1/2 cup) |
1/2 cup sun-dried tomato packed in oil, drained and sliced |
2 garlic cloves, minced |
2 tablespoons fresh sage or 2 tablespoons fresh rosemary sprigs, minced |
1/8 teaspoon red pepper flakes |
1/4 lb arugula (about 2 cups) or 1/4 lb baby spinach leaves, rinsed and dried (about 2 cups) |
1 (9 ounce) package refrigerated tortellini (the original recipe called for mushroom but jenny uses whole wheat cheese and i used chicken) |
Directions:
1. 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. Heat 2 tablespoons oil in skillet over medium-high heat. Add onion, and sauté about 3 minutes or until tender. Add tomatoes and next 3 ingredients, and sauté 2 minutes. Add arugula, and sauté until just wilted.
3. 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. Crumble prosciutto, and sprinkle over pasta. Garnish with ricotta salata, if desired.
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