Weeknight Tortellini With Arugula & Crispy Prosciutto
photo by Caroline Cooks
- Ready In:
- 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)
- 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.
Questions & Replies
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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!
I was very disappointed with this recipe. Looking over it, what's not to like? Prosciutto, sun dried tomatoes, garlic, arugula; sounds great. But the prosciutto ended up hard but not really crunchy, which did not mesh with the tortellini or wilted arugula, and the whole dish was WAY too oily. Maybe it was just me, but I'm not trying it again.
fantastic!! this looks and tastes very gourmet, yet is so simple and quick to put together. i doubled the pasta, used shallots instead of onions, used the whole package of prosciutto de parma, added 1/2 cup of toasted pine nuts (which is a must! it really topped the dish off), i used both fresh rosemary and sage, and finally topped the whole dish off with shredded parmesan!! holy cow!! everyone really enjoyed it! it was nice because i preped everything out that morning, so come dinner time, all i had to do was boil the pasta and throw everything in the pan! thanks for this fab keeper!! i will make this again and again!!!