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    You are in: Home / Recipes / Weeknight Tortellini With Arugula & Crispy Prosciutto Recipe
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    Weeknight Tortellini With Arugula & Crispy Prosciutto

    Weeknight Tortellini With Arugula & Crispy Prosciutto. Photo by Caroline Cooks

    1/4 Photos of Weeknight Tortellini With Arugula & Crispy Prosciutto

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    Total Time:

    Prep Time:

    Cook Time:

    22 mins

    10 mins

    12 mins

    FLKeysJen's Note:

    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.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 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. 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. 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. 4
      Crumble prosciutto, and sprinkle over pasta. Garnish with ricotta salata, if desired.

    Ratings & Reviews:

    • on August 12, 2014

      45

      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.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on August 10, 2011

      55

      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 I used a cheese tortellini. Cut down quite a bit on the oil, in fact I 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!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on September 08, 2010

      55

      DELICIOUS!!! My husband called it "dynamic," and I have to agree! Based on a couple of reviews, I was a little hesitant going in, but I'm glad I did! I pretty much followed the directions exactly as posted. I had the prosciutto sliced very thin, then I cut it into strips. I kind of stirred it in the pan rather than flipping, because flipping would have been entirely too tedious. I used arugula rather than spinach. I doubled the recipe except for the oil, which I just eyeballed, and I'm not sure if I wound up using more or less than called for, but it came out perfect. Thank you so much for posting this quick, easy, deliciously complicated tasting meal!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (17)

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    Nutritional Facts for Weeknight Tortellini With Arugula & Crispy Prosciutto

    Serving Size: 1 (140 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 365.6
     
    Calories from Fat 183
    50%
    Total Fat 20.4 g
    31%
    Saturated Fat 4.5 g
    22%
    Cholesterol 27.0 mg
    9%
    Sodium 441.6 mg
    18%
    Total Carbohydrate 37.2 g
    12%
    Dietary Fiber 3.2 g
    12%
    Sugars 1.9 g
    7%
    Protein 10.5 g
    21%

    The following items or measurements are not included:

    prosciutto

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