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)

Recipe from

Recipe Time

Total: 20 Minutes

Nutritional 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

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. 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.

Note:

Alyson Haynes,

October 2008