James Baigrie
Fresh tortellini is ideal for a weeknight dinner since it cooks so quickly. You can find it in the refrigerator section of your supermarket. Here, we use a mushroom-and-cheese filling, but others would work. Also, substitute fresh baby spinach in place of arugula, if desired. Prep: 20 minutes, Cook: 12 minutes.
How to Make It
Step 1
Heat 1 tablespoon oil in a large skillet over medium-high heat; add prosciutto, and cook 1 to 2 minutes per side or until crisp. Transfer to a plate lined with paper towels. Set aside.
Step 2
Heat 2 tablespoons oil in skillet over medium-high heat. Add onion, and sauté about 3 minutes or until tender. Add tomatoes and next 3 ingredients, and sauté 2 minutes. Add arugula, and sauté until just wilted.
Step 3
Cook tortellini according to package directions. Drain and add to vegetables in skillet; toss gently to combine. Add remaining 1 tablespoon oil, and season with salt and pepper.
Step 4
Crumble prosciutto, and sprinkle over pasta. Garnish, if desired.
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