Monday, November 3, 2008

Pasta with Prosciutto and Spinach

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

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

  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.

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