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Weeknight Tortellini With Arugula Crispy Prosciutto

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Weeknight Tortellini With Arugula Crispy Prosciutto

Description

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.

Cooking Time

Preparation Time :10 Min

Cook Time : 12 Min

Total Time : 22 Min

Ingredients

Serves : 4
  • 4 extra virgin olive oil
  • 1⁄8 prosciutto
  • 1 onion
  • 1⁄2 sun-dried tomato packed in oil
  • 2 garlic cloves
  • 2 fresh sage
  • 1⁄8 red pepper flakes
  • 1⁄4 arugula
  • 1 (9 ounce) packagerefrigerated tortellini (the original recipe called for mushroom but Jenny uses whole wheat cheese and I used chicken)

Directions

  • 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.
FLKeysJen

FLKeysJen

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#Tags

nveg