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
How to Make It
Cook pasta according to the package directions, omitting salt and fat; drain. Transfer pasta to a large bowl.
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.
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.
I love easy weeknight recipes. This was definitely that! It was pretty tasty too. Nothing to write home about but I had a bag of spinach, some pine nuts on hand and prosciutto was BOGO at the grocery store so it was definitely worth it. If you are watching your portions, you will definitely need a salad or side item to fill you up.
Everybody at my house loved this! I also added a handful or two of frozen peas at the end. Had the leftovers as a cold "pasta salad" tossed in Good Season's Italian dressing. Yummy that way too!! Super easy week night meal!!
This recipe was quick and easy to prepare. But as many reviewers have already said, this recipe is a little on the bland side and really needs some stock added to it to give it a good coating. I used whole wheat spinach and cheese ravioli and an italian blends cheese b/c that's what I had on hand. I found the serving size of this dish to be very small, even for a CL recipe, but maybe it's because I used ravioli instead of tortellini?? I served this with CL's easy pickled beets, (awesome!) I would make this again with the tortellini and some added chicken stock.
I read all of the reviews before preparing this dish, and think I have improved the flavor factor by heeding some common criticisms. I heartily agreed with the many home cooks who felt it lacked sauce. I added about a cup of fat free chicken stock when I put in the spinach. I love prosciutto, but not in this kind of dish. After I toasted the pine nuts, I sauteed some crumbled mild italian sausage, then added the garlic and followed the rest of the recipe. The sausage did add some fat, but also a lot of flavor. It is amazing with the spinach and garlic. At the very end I put in a small shake of crushed red pepper, and changed out the cheese to some really good grated parmigiano-reggiano. I think pecorino or grana padano would also work great. Super easy, and a great one pot meal.
We really enjoyed this. I added a little bit of the pasta cooking water along with some extra cheese, and I may try the white wine next time as another reviewer suggested. Served with salad & crusy bread ... my husband declared this dish "a keeper".
Made this for a quick dinner one night after work. I really enjoyed it as well as my fiance and mother-in-law to be. I stuck to the recipe and felt it tasted great as it was. I used Boar's head brand for the proscuitto. Definitely will be making this again.
Good solid recipe that needs a bit of flavor boost--I used a spinach-arugula mix, which helped, as well as a heaping 2 tsp. of pesto, some white wine, and red pepper flakes. Served with marinated artichoke salad and crusty bread.
I thought the recipe was a little bland the first time I made it, so I followed a tip from someone else and added a little white cooking wine and thought some low-sodium chicken broth would also bring a little more flavor. I also used a few slices of turkey bacon instead of prosciutto; it turned out great! My husband loved it as well as his co-worker that was over for dinner. Served with some zucchini sauteed in olive oil with minced onion and garlic. This one is definitely going to be a regular!