(adapted from Cooking Light's Pasta with Prosciutto and Spinach)
INGREDIENTS1 (20-oz) package fresh cheese tortellini (such as Bertolli)
3 Tbsp pine nuts
2 tsp olive oil12 garlic cloves, finely chopped
1 (12-oz) package fresh baby spinach1/2 tsp black pepper
3 oz prosciutto, thinly sliced3/4 - 1 C grated Parmesan cheese
- Cook pasta according to the package directions, omitting salt and fat; drain. Transfer pasta to a large bowl.
- While pasta cooks, heat a large nonstick skillet over medium heat. Add nuts to pan; cook 2-3 minutes or until lightly toasted, stirring occasionally. Add nuts to bowl.
- 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 constatly. Add spinach mixture, black pepper, and prosciutto to bowl. Toss well.
- Add Parmesan to taste.