Pasta with Prosciutto and Spinach

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