Ingredients for Weeknight Tortellini With Arugula Crispy Prosciutto
- Extra Virgin Olive Oil
- 4 ounces prosciutto, thinly sliced
- 1/2 medium yellow onion, thinly sliced
- Sun Dried Tomato Packed In Oil
- Garlic Cloves
- Fresh Sage
- Red Pepper Flakes
- 4 ounces arugula
- 1 (9-ounce) package cheese tortellini
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How to Make Weeknight Tortellini With Arugula Crispy Prosciutto
- Heat 1 tablespoon olive oil in a large skillet over medium-high heat.
- Add prosciutto and cook for 1-2 minutes per side, until crispy.
- Transfer to a plate lined with paper towels; set aside.
- Add the remaining 2 tablespoons olive oil to the skillet over medium-high heat.
- Add onion and sauté for about 3 minutes, until softened.
- Add cherry tomatoes, minced garlic, red pepper flakes, and white wine. Sauté for 2 minutes.
- Add arugula and sauté until just wilted (about 1 minute).
- Cook tortellini according to package directions.
- Drain tortellini and add it to the skillet with the vegetables.
- Toss gently to combine.
- Add the remaining 1 tablespoon olive oil and season with salt and freshly ground black pepper to taste.
- Crumble the cooked prosciutto and sprinkle it over the pasta.
- Garnish with shaved ricotta salata, if desired.
Nutrition Information (Approximate per serving)
Sodium
18 g
Sugar
7g
Fat
22g
Carbs
12g
