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Tortellini with Peas and Prosciutto

Prep time 10 mins
Cook time 13 mins
Yield 8 servings (serving size: 1 cup)
Prosciutto is cured Italian ham that is usually very thinly sliced and eaten raw or lightly cooked. Look for it in the specialty section of the deli.


  • 1 (20-ounce) package fresh cheese or meat tortellini
  • 1 (10-ounce) package frozen petite green peas, thawed
  • 1 teaspoon butter
  • 2 garlic cloves, minced
  • 2 cups fat-free half-and-half
  • 1/4 cup all-purpose flour
  • 1/4 cup plus 2 tablespoons freshly grated Romano cheese
  • 4 ounces prosciutto or lean ham, coarsely chopped
  • 1/2 cup finely chopped fresh basil
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper

Nutrition Information

  • calories 345
  • caloriesfromfat 22 %
  • fat 8.4 g
  • satfat 3.8 g
  • protein 17.4 g
  • carbohydrate 49.7 g
  • fiber 3.5 g
  • cholesterol 39 mg
  • iron 1.1 mg
  • sodium 752 mg
  • calcium 123 mg

How to Make It

  1. Cook tortellini according to package directions. Add peas during last minute of cooking. Drain pasta and peas; place in a large bowl.

  2. While pasta cooks, melt butter in a medium saucepan. Add garlic; sauté 30 seconds. Combine half-and-half and flour in a small bowl, stirring with a whisk; add to pan. Bring to a simmer; cook 3 to 4 minutes or until thickened, stirring constantly with a whisk.

  3. Toss half-and-half sauce, cheese, and remaining ingredients with pasta.

Oxmoor House Healthy Eating Collection