Prep 10 mins
Cook 12 mins
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.
- 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) packagerefrigerated tortellini (the original recipe called for mushroom but Jenny uses whole wheat cheese and I used chicken)
- 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.
- 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.
- 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.
- Crumble prosciutto, and sprinkle over pasta. Garnish with ricotta salata, if desired.
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 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!
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!