Mushroom Tortellini With Arugula And Crispy Prosciutto Recipe

Name: Mushroom Tortellini With Arugula And Crispy Prosciutto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 tablespoons extra-virgin olive oil, divided; 4 thin slices prosciutto di Parma; 1 small onion, minced (about 1/2 cup); 1/2 cup sun-dried tomatoes in oil, drained and sliced; 2 garlic cloves, minced; 2 tablespoons minced fresh sage or rosemary sprigs; 1/8 teaspoon red pepper flakes; 1/4 pound arugula leaves, rinsed and dried (about 2 cups); 1 (9-ounce) package refrigerated mushroom tortellini; Salt, to taste; Freshly ground black pepper, to taste; Garnish: shredded ricotta salata

Servings: persons

4 tablespoons extra-virgin olive oil, divided
4 thin slices prosciutto di Parma
1 small onion, minced (about 1/2 cup)
1/2 cup sun-dried tomatoes in oil, drained and sliced
2 garlic cloves, minced
2 tablespoons minced fresh sage or rosemary sprigs
1/8 teaspoon red pepper flakes
1/4 pound arugula leaves, rinsed and dried (about 2 cups)
1 (9-ounce) package refrigerated mushroom tortellini
Salt, to taste
Freshly ground black pepper, to taste
Garnish: shredded ricotta salata

1
Heat 1 tablespoon oil in a large skillet over medium-high heat; add prosciutto, and cook 1 to 2 minutes per side or until crisp. Transfer to a plate lined with paper towels. Set aside.
2
Heat 2 tablespoons oil in skillet over medium-high heat. Add onion, and saute about 3 minutes or until tender. Add tomatoes and next 3 ingredients, and saute 2 minutes. Add arugula, and saute until just wilted.
3
Cook tortellini according to package directions. Drain and add to vegetables in skillet; toss gently to combine. Add remaining 1 tablespoon oil, and season with salt and pepper.
4
Crumble prosciutto, and sprinkle over pasta. Garnish, if desired.

234

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 4 tablespoons extra-virgin olive oil, divided, 4 thin slices prosciutto di Parma, 1 small onion, minced (about 1/2 cup), 1/2 cup sun-dried tomatoes in oil, drained and sliced, and more.

Yes, Mushroom Tortellini With Arugula And Crispy Prosciutto falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Mushroom Tortellini With Arugula And Crispy Prosciutto

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