Posted by Ali
This recipe is from Cooking Light Magazine, October 2008. I LOVE this recipe. I made it for the first time in Kentucky for Stoney, me, and two other couples. The recipe definitely doubles well and makes a great leftover meal for the following day. I prefer the whole wheat cheese tortellini; it’s better for you and I don’t think you can really taste a difference. The best part of this meal is the prosciutto and pine nuts (YU-UM!). Oh, and it’s super easy to prepare.
4 servings (serving size: 1 cup)
- 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.
Calories: 292 (28% from fat); Fat: 9.2g (sat 3.2g,mono 2.3g,poly 1.1g); Protein: 14.6g; Carbohydrate: 38.8g; Fiber: 3.8g; Cholesterol: 32mg; Iron: 1.8mg; Sodium: 618mg; Calcium: 103mg
Alyson Haynes, Cooking Light, OCTOBER 2008