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Pasta with Prosciutto and Spinach

Pasta with Prosciutto and Spinach
Photo: Beau Gustafson; Styling: Jan Gautro
Total time 20 mins

4 servings (serving size: 1 cup)

Dress up pasta night with a hearty bowl of fresh cheese tortellini, porscuitto and spinach tossed in a simple homemade sauce. Ready in 20 minutes!


  • 1 (9-ounce) package fresh cheese tortellini (such as DiGiorno)
  • 1 tablespoon pine nuts
  • 1 teaspoon olive oil
  • 6 large garlic cloves, finely chopped
  • 1 (6-ounce) package fresh baby spinach
  • 1/4 cup (1 ounce) preshredded Parmesan cheese
  • 1/4 teaspoon black pepper
  • 2 ounces prosciutto, thinly sliced

Nutrition Information

  • calories 292
  • fat 9.2 g
  • satfat 3.2 g
  • monofat 2.3 g
  • polyfat 1.1 g
  • protein 14.6 g
  • carbohydrate 38.8 g
  • fiber 3.8 g
  • cholesterol 32 mg
  • iron 1.8 mg
  • sodium 618 mg
  • calcium 103 mg

How to Make It

  1. Cook pasta according to the package directions, omitting salt and fat; drain. Transfer pasta to a large bowl.

  2. Heat a large nonstick skillet over medium heat. Add nuts to pan; cook 1 1/2 minutes or until toasted, stirring occasionally. Add nuts to bowl.

  3. Heat oil in pan over medium heat. Add garlic to pan; cook 2 minutes, stirring occasionally. Add spinach to pan; cook 2 minutes or until spinach wilts, stirring constantly. Add spinach mixture, cheese, and remaining ingredients to bowl; toss well.