Weeknight Tortellini With Arugula & Crispy Prosciutto

Total Time: 22 mins Preparation Time: 10 mins Cook Time: 12 mins

Ingredients

• Servings: 4
• 4 tablespoons extra virgin olive oil
• 1/8 lb prosciutto, thinly sliced and cut into strips
• 1 small onion, minced (about 1/2 cup)
• 1/2 cup sun-dried tomato packed in oil, drained and sliced
• 2 garlic cloves, minced
• 2 tablespoons fresh sage or 2 tablespoons fresh rosemary sprigs, minced
• 1/8 teaspoon red pepper flakes
• 1/4 lb arugula (about 2 cups) or 1/4 lb baby spinach leaves, rinsed and dried (about 2 cups)
• 1 (9 ounce) package refrigerated tortellini (the original recipe called for mushroom but jenny uses whole wheat cheese and i used chicken)

Recipe

• 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 sauté about 3 minutes or until tender. add tomatoes and next 3 ingredients, and sauté 2 minutes. add arugula, and sauté 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 with ricotta salata, if desired.