The Recipe

Weeknight Tortellini With Arugula & Crispy Prosciutto

Name: Weeknight Tortellini With Arugula & Crispy Prosciutto
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Yield: 1 (140 g)
Ingredients: 4 tablespoons extra virgin olive oil; 1/8 lb prosciutto, thinly sliced and cut into strips; 1 small onion, minced (about 1/2 cup); 1/2 cup sun-dried tomato packed in oil, drained and sliced; 2 garlic cloves, minced; 2 tablespoons fresh sage or 2 tablespoons fresh rosemary sprigs, minced; 1/8 teaspoon red pepper flakes; 1/4 lb arugula (about 2 cups) or 1/4 lb baby spinach leaves, rinsed and dried (about 2 cups); 1 (9 ounce) package refrigerated tortellini (the original recipe called for mushroom but Jenny uses whole wheat cheese and I used chicken)

COOK TIME : 12 minutesPREP TIME : 10 minutes

From Food.com

Weeknight Tortellini With Arugula & Crispy Prosciutto

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Ingredients

DESCRIPTION

Mmmm! Is this good! It tastes very gourmet without much work. I got this in an e-mail recipe exchange (similar to a chain letter) where each person shares one of their all-time recipes! Jenny who sent this to me said she adapted it from a recipe in Cottag

INGREDIENTS

4 tablespoons extra virgin olive oil
1/8 lb prosciutto, thinly sliced and cut into strips
1 small onion, minced (about 1/2 cup)
1/2 cup sun-dried tomato packed in oil, drained and sliced
2 garlic cloves, minced
2 tablespoons fresh sage or 2 tablespoons fresh rosemary sprigs, minced
1/8 teaspoon red pepper flakes
1/4 lb arugula (about 2 cups) or 1/4 lb baby spinach leaves, rinsed and dried (about 2 cups)
1 (9 ounce) package refrigerated tortellini (the original recipe called for mushroom but Jenny uses whole wheat cheese and I used chicken)

DIRECTIONS

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NUTRITION