Pasta with Prosciutto and Spinach

Photo: Beau Gustafson; Styling: Jan Gautro

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!

Yield: 4 servings (serving size: 1 cup)
Total:
Recipe from Cooking Light

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Recipe Time

Total: 20 Minutes

Nutritional Information

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

Ingredients

  • 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

Preparation

  1. 1. Cook pasta according to the package directions, omitting salt and fat; drain. Transfer pasta to a large bowl.
  2. 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. 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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