Weeknight Tortellini With Arugula Crispy Prosciutto Recipes

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ARUGULA-PROSCIUTTO PIZZA



Arugula-Prosciutto Pizza image

Provided by Food Network Kitchen

Time 35m

Yield 4 servings

Number Of Ingredients 14

1 pound prepared pizza dough, at room temperature
All-purpose flour, for dusting
Cornmeal, for dusting
4 tablespoons extra-virgin olive oil
1 clove garlic, grated
1/2 teaspoon chopped fresh rosemary
Kosher salt and freshly ground pepper
1/2 cup part-skim ricotta
1 cup shredded mozzarella cheese
4 cups baby arugula
1 small shallot, thinly sliced
Juice of 1/2 lemon
3 ounces thinly sliced prosciutto
Shaved parmesan cheese, for topping

Steps:

  • Place a pizza stone or upside-down baking sheet in the oven and preheat to 450 degrees F. Roll out the dough on a lightly floured surface into a 12-inch round. Transfer to a cornmeal-dusted pizza peel or another upside-down baking sheet; slide the dough onto the hot pizza stone or baking sheet. Bake 8 minutes. Meanwhile, combine 2 tablespoons olive oil in a bowl with the garlic, rosemary, and salt and pepper to taste.
  • Remove the pizza from the oven, brush with the olive oil mixture and top with the ricotta and mozzarella. Return the pizza to the oven; bake until the cheese is golden and bubbly, about 6 more minutes.
  • Meanwhile, toss the arugula and shallot in a large bowl with the lemon juice, the remaining 2 tablespoons olive oil, and salt and pepper to taste. Top the pizza with the arugula salad, prosciutto and shaved parmesan. Cut into slices.

Nutrition Facts : Calories 642, Fat 34 grams, SaturatedFat 10 grams, Cholesterol 41 milligrams, Sodium 1136 milligrams, Carbohydrate 63 grams, Fiber 3 grams, Protein 29 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

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

PROSCIUTTO CRISPS



Prosciutto Crisps image

This recipe is sponsored by Target. Salty, porky, crispy prosciutto. What's not to love about that? Very often for cocktail hour, I do a prosciutto and Parmesan plate with Aperol Spritzes. To add a little twist, I'll serve some prosciutto as is, and some crisped in the oven. Make extra crisps and have them with eggs in the morning, or crumbled on a salad or on a simple plate of buttered pasta tossed with Parmesan.

Provided by Katie Lee Biegel

Categories     appetizer

Time 15m

Yield 4 servings

Number Of Ingredients 1

2 ounces (55 grams) thinly sliced prosciutto, such as Good & Gather™️ Prosciutto

Steps:

  • Preheat the oven to 400 degrees F (205 degrees C). Line a baking sheet with parchment paper.
  • Arrange the prosciutto on the prepared baking sheet so that the slices are not touching.
  • Bake for 7 to 10 minutes, until very crisp. Let cool completely on the baking sheet. Serve immediately or store in an airtight container.

TOMATO AND CRISPY PROSCIUTTO BRUSCHETTA



Tomato and Crispy Prosciutto Bruschetta image

Make and share this Tomato and Crispy Prosciutto Bruschetta recipe from Food.com.

Provided by Cccc GG

Categories     Vegetable

Time 20m

Yield 4 serving(s)

Number Of Ingredients 9

4 medium tomatoes, chopped
2 tablespoons fresh basil, chopped
1 teaspoon balsamic vinegar
1/4 teaspoon salt
1/8 teaspoon ground black pepper
4 slices prosciutto
1 Italian bread, sliced
1 tablespoon olive oil
1 garlic clove, peeled

Steps:

  • Preheat oven to 350 degrees F.
  • In a mixing bowl, combine the chopped tomatoes, chopped basil, balsamic vinegar, salt and pepper.
  • Mix and let sit for about 20 minutes so the flavors can meld.
  • Meanwhile, lay the slices of prosciutto onto a sheet pan lined with aluminum foil.
  • Cook the prosciutto slice in the oven for about 12 minutes until they are crispy.
  • Remove the foil from the sheet pan and allow them cool on the foil.
  • Arrange the slices of ciabatta on the sheet pan and drizzle with olive oil on both sides.
  • Bake in the oven for about 10 minutes or until you see the tops browning, turn each one over and bake until tops are brown.
  • Remove the ciabatta slices from the oven and allow to cool.
  • When cool enough to handle, take the peeled garlic clove and rub over each of the ciabatta slices.
  • Top with the chopped tomato and basil mixture.
  • Take the slices of prosciutto and crumble over tomatoes.

Nutrition Facts : Calories 258, Fat 6.3, SaturatedFat 1.1, Sodium 590.1, Carbohydrate 42.8, Fiber 3.6, Sugar 4.1, Protein 7.8

ROASTED ASPARAGUS WITH CRISPY PROSCIUTTO



Roasted Asparagus With Crispy Prosciutto image

Make and share this Roasted Asparagus With Crispy Prosciutto recipe from Food.com.

Provided by KathyP53

Categories     Vegetable

Time 35m

Yield 8 serving(s)

Number Of Ingredients 3

1 tablespoon olive oil, plus more for roasting
1 (3 ounce) package thinly sliced prosciutto
2 lbs slender asparagus spears, trimmed

Steps:

  • Preheat oven to 375 degrees.
  • Heat 1 tbsp oil in large skillet over medium high heat. Working in batches, cook prosciutto in skillet until crisp, about 2 minutes per side. Transfer to paper towels.
  • Arrange asparagus in single layer on rimmed baking sheet. Drizzle with olive oil, turning to coat. Sprinkle with pepper and lightly with salt. Roast until tender, about 25 minutes.
  • Prosciutto and asparagus can be made 2 hours ahead. Let stand at room temperature.
  • Arrange asparagus on platter. Crumble prosciutto over asparagus. Serve warm or at room temperature.

Nutrition Facts : Calories 39.9, Fat 1.9, SaturatedFat 0.3, Sodium 15.9, Carbohydrate 4.7, Fiber 2.3, Sugar 1.5, Protein 2.7

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