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Pasta with Prosciutto and Spinach

Cooking Light
Pasta with Prosciutto and Spinach
Photo: Beau Gustafson; Styling: Jan Gautro
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Good, Solid Recipe

Add watermelon, cantaloupe, and honeydew melon wedges as a side dish to complete the menu.

Yield: 4 servings (serving size: 1 cup)

Ingredients

  • 1  (9-ounce) package fresh cheese tortellini (such as DiGiorno)
  • 1  tablespoon  pine nuts
  • 1  teaspoon  olive oil
  • 6  large garlic cloves, finely chopped
  • 1  (6-ounce) package fresh baby spinach
  • 1/4  cup  (1 ounce) preshredded Parmesan cheese
  • 1/4  teaspoon  black pepper
  • 2  ounces  prosciutto, thinly sliced

Preparation

1. Cook pasta according to the package directions, omitting salt and fat; drain. Transfer pasta to a 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.

Nutritional Information

Calories:
292 (28% from fat)
Fat:
9.2g (sat 3.2g,mono 2.3g,poly 1.1g)
Protein:
14.6g
Carbohydrate:
38.8g
Fiber:
3.8g
Cholesterol:
32mg
Iron:
1.8mg
Sodium:
618mg
Calcium:
103mg
Alyson Haynes, Cooking Light, OCTOBER 2008

Member Ratings and Reviews

5 stars
robin
Loved it! So quick and simple, but wonderful flavor. My latest" go to" recipe.11/02/09

5 stars
Nan
I used walnuts instead of pine nuts and the whole package of prosciutto (3 oz.). Great flavor and so easy. A definite repeat.10/29/09