Thursday, January 8, 2009

Pasta with Prosciutto and Spinach

This meal was so easy even Joe was amazed and so good that the 4 servings turned into two. I put the chopped up prosciutto in with the garlic to allow it to heat up and crisp up a little bit. If you're looking for a < 30-minute meal, this is the ticket. I also omitted the pignolis because I failed to pick them up at the store. I'm sure they would add a whole other dimension to the dish!

The other bonus was that I used the rest of the prosciutto to make a prosciutto and Brie sandwich on homemade French bread for lunch the next day.

Pasta with Prosciutto and Spinach
source: Sweet Savory Southern


1 (9-ounce) package fresh cheese tortellini (such as DiGiorno)
1 tablespoon pine nuts (I omitted)
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.