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.

• Ready In: 22 mins
• Serves: 4

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.