The first recipe I wanted to make is Pasta with Prosciutto and Spinach. This one appealed to me right away because the ingredients are something I often have on hand or can easily pick up during a quick stop by the grocery store. I also like a dish that can serve as a quick and simple meal that doesn't need much to accompany it. You could easily add a salad to this dish to make it even more filling, and if you are watching your calories this one comes in at under 300 calories for a 1 cup serving.
While I loved the saltiness that the prosciutto added to the dish, My Husband could do without it. I loved the contrasting flavors of the cheese stuffed tortellini, spinach and prosciutto. It also reheated well for lunch today. This is a perfect dish to submit for Presto Pasta Nights not only because of the tortellini, but also because it really goes together in about 20 minutes. This week's round-up is being hosted by Ulrike at Kuchenlatein. Be sure to check out the fantastic pasta recipes on this week's round-up on Friday!
Since an overwhelming majority of those who voted in my poll said they prefer to see the recipes in my post rather than having to click over to get them, that's what I will continue to do! Sorry, Honey, you are just going to have to ignore the recipes since everyone else wants to read them! :)
Looking for some other simple pasta dishes for dinner? You are in luck! Check out these recipes:
Sarah at Chomping the Big Apple used up the last of her fresh summer produce to make a fantastic pasta dish for dinner.
Camilla at Enlightened Cooking has the perfect Pasta Puttanesca to cure whatever ails you.
Ally at Culinary Infatuation made a soup that is perfect for the cooler temperatures, also using up leftovers she found in the fridge, Creamy Tomato Basil Soup with Orzo and Meatballs.
HERE to get a printable version of the recipe)
- 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
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.