Ingredients
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4 tablespoons extra virgin olive oil
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1/8 lb prosciutto, thinly sliced and cut into strips
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1 small onion, minced (about 1/2 cup)
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1/2 cup sun-dried tomato packed in oil, drained and sliced
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2 garlic cloves, minced
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2 tablespoons fresh sage or 2 tablespoons fresh rosemary sprigs, minced
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1/8 teaspoon red pepper flakes
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1/4 lb arugula (about 2 cups) or 1/4 lb baby spinach leaves, rinsed and dried (about 2 cups)
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1 (9 ounce) package refrigerated tortellini (the original recipe called for mushroom but Jenny uses whole wheat cheese and I used chicken)
Instructions
- 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.
- 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.
- 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.
- Crumble prosciutto, and sprinkle over pasta. Garnish with ricotta salata, if desired.