Recipe by FLKeysJen
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.
Top Review by whtbxrmom
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.
- 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)
Directions See How It's Made
- 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.