Thursday, February 26, 2009

Pasta with Prosciutto and Spinach

I know, another pasta dish! I don't even mean to do it, it just happens! This was a fun find after an impulse buy of what felt like ten pounds of tortellini from Costco! This dish is pretty similar to the Gnocchi recipe that I posted not too long ago, but just different enough that it was still worth posting. I love the delicious cheesy centers of the tortellini, and it's so filling! And for the record, the tortellini from Costco is fantastic! It was also fun to use prosciutto in this dish, I don't have it often, and it has such a wonderful strong and salty taste that adds the perfect accent to the pasta and spinach. The only thing I wish I'd done differently is slice the meat a lot smaller. Prosciutto is a very rich product, and getting a big mouthful of it can be a bit overwhelming! But my whole family loved this one, and my daughter even begged me for leftovers the next day...yeah, this one's a keeper!

Pasta with Prosciutto and Spinach
Found in Cooking Light October 2008 edition

Ingredients

1 (9 oz) package fresh cheese tortellini
1 tablespoon pine nuts (we omitted these due to allergies)
1 teaspoon olive oil
6 large garlic cloves, finely chopped
1 (6 oz) package fresh baby spinach
1/4 cup finely shredded Parmesan cheese
2 ounces prosciutto, thinly sliced

Directions

1. Cook pasta according to package directions, drain. Transfer pasta to large bowl.

2. Heat a large nonstick skillet over medium heat. Add nuts to pan; cook 1 1/2 minutes or until 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 constantly. Add spinach mixture, cheese, and remaining ingredients to bowl, toss well.

Serves 4: 1 serving is 1 cup

Per Serving: 292 cal, 9.2g fat, 14.6g prot, 38.8g carb, 3.8g fiber, 32mg chol, 1.8mg iron, 618mg sod.

Points per Serving: 6

9 comments:

Gianina said...

This sounds amazing and I'm glad you can make it without the pine nuts. I have been wondering for the past while if I am allergic to nuts or not. It seems like everytime I eat something that is made with nuts I have an attack of canker sores in my mouth. Do you have any suggestions for pesto without nuts?
A friend suggested that I try toasting the nuts before hand since it cooks out most of the oil, but I haven't tried that yet. I am hesitant because I hate canker sores SO MUCH.
Where can you find Proscuitto?

Lind Family said...

That looks and sounds heavenly! :-)

Melissa said...

Wow! This looks amazing. Perfect to bring to school for lunch. I love pasta and prosciutto, so this sounds great!

Maria said...

Funny, I made a tortellini salad last night. I chopped up veggies with cheese tortellini with an Italian dressing...and served it on a bed of spinach! I love pasta so keep them coming:)

Sara said...

Looks great - I love spinach, I'm eating it right now :)

Pam said...

Simple, easy and tasty...that's my kind of meal.

Donna-FFW said...

This sounds wonderful!! Looks so pretty! I left you an award on my blog today, please come pick it up:)

biz319 said...

YUM!! I love prosciutto too!

Elizabeth said...

I love proscuitto! This looks great!