Weeknight Tortellini With Arugula Crispy Prosciutto Recipes

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TORTELLINI WITH ARUGULA AND PROSCIUTTO



Tortellini with Arugula and Prosciutto image

Provided by Food Network Kitchen

Categories     main-dish

Time 20m

Yield 4 servings

Number Of Ingredients 7

Kosher salt
2 9-ounce packages fresh cheese tortellini
4 tablespoons unsalted butter
6 cups baby arugula (about 4 ounces)
Coarsely ground pepper
1/3 cup grated parmesan cheese
4 ounces thinly sliced prosciutto

Steps:

  • Bring a large pot of salted water to a boil. Add the tortellini and cook until tender, about 4 minutes. Reserve 1 cup cooking water, then drain.
  • Return the pot to medium heat and add the butter and 1/2 cup of the reserved cooking water. Cook, swirling the pot, until the butter melts and combines with the water. Add the tortellini and arugula and gently toss to coat, adding more cooking water as needed to loosen. Season with salt.
  • Divide the tortellini among bowls. Season generously with pepper and sprinkle with the parmesan. Top with the prosciutto.

Nutrition Facts : Calories 590, Fat 26 grams, SaturatedFat 14 grams, Cholesterol 115 milligrams, Sodium 1487 milligrams, Carbohydrate 62 grams, Fiber 3 grams, Protein 28 grams, Sugar 2 grams

WEEKNIGHT TORTELLINI WITH ARUGULA & CRISPY PROSCIUTTO



Weeknight Tortellini With Arugula & Crispy Prosciutto image

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.

Provided by FLKeysJen

Categories     One Dish Meal

Time 22m

Yield 4 serving(s)

Number Of Ingredients 9

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)

Steps:

  • 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.

Nutrition Facts : Calories 365.7, Fat 20.4, SaturatedFat 4.5, Cholesterol 27, Sodium 441.6, Carbohydrate 37.2, Fiber 3.2, Sugar 2, Protein 10.5

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