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!!
Pasta with Prosciutto and Spinach
Dress up pasta night with a hearty bowl of fresh cheese tortellini tossed in a homemade sauce.
Yield: 4 servings (serving size: 1 cup)
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Amount per serving
- Calories: 292
- Fat: 9.2g
- Saturated fat: 3.2g
- Monounsaturated fat: 2.3g
- Polyunsaturated fat: 1.1g
- Protein: 14.6g
- Carbohydrate: 38.8g
- Fiber: 3.8g
- Cholesterol: 32mg
- Iron: 1.8mg
- Sodium: 618mg
- Calcium: 103mg
- 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
- 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.
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