Tortellini (garlic + spinach + prosciutto = YUM)

alidishPosted 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.

Enjoy

Yield

4 servings (serving size: 1 cup)

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.

Nutritional Information

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

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Tortellini (garlic + spinach + prosciutto = YUM)

3 thoughts on “Tortellini (garlic + spinach + prosciutto = YUM)

  1. Annie says:

    I’ve made this several times, with variations of ravioli and tortellini. Adding goat cheese helps add a healthier, creamy texture. Thanks, Ali!

  2. Corrie says:

    Um, yes. Made this tonight for the first time…so freakin’ DELICIOUS!!! And about goat cheese…I just can’t get on board.

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