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.
Pasta with Prosciutto and Spinach
Photo: Beau Gustafson; Styling: Jan Gautro
More From Cooking Light
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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