WEEKNIGHT TORTELLINI WITH ARUGULA & CRISPY PROSCIUTTO

Weeknight Tortellini With Arugula & Crispy Prosciutto image

Provided by FLKeysJen

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