Pasta with Prosciutto and Spinach

(adapted from Cooking Light's Pasta with Prosciutto and Spinach)

INGREDIENTS

1 (20-oz) package fresh cheese tortellini (such as Bertolli)
3 Tbsp pine nuts

2 tsp olive oil

12 garlic cloves, finely chopped

1 (12-oz) package fresh baby spinach

1/2 tsp black pepper

3 oz prosciutto, thinly sliced

3/4 - 1 C grated Parmesan cheese

METHOD

1. Cook pasta according to the package directions, omitting salt and fat; drain. Transfer pasta to a large bowl.
2. 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.
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 constatly. Add spinach mixture, black pepper, and prosciutto to bowl. Toss well.
4. Add Parmesan to taste.

I discussed this recipe here.