Weeknight Tortellini With Arugula Crispy Prosciutto Recipes

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TORTELLINI WITH ARUGULA AND PROSCIUTTO



Tortellini with Arugula and Prosciutto image

Provided by Food Network Kitchen

Categories     main-dish

Time 20m

Yield 4 servings

Number Of Ingredients 7

Kosher salt
2 9-ounce packages fresh cheese tortellini
4 tablespoons unsalted butter
6 cups baby arugula (about 4 ounces)
Coarsely ground pepper
1/3 cup grated parmesan cheese
4 ounces thinly sliced prosciutto

Steps:

  • Bring a large pot of salted water to a boil. Add the tortellini and cook until tender, about 4 minutes. Reserve 1 cup cooking water, then drain.
  • Return the pot to medium heat and add the butter and 1/2 cup of the reserved cooking water. Cook, swirling the pot, until the butter melts and combines with the water. Add the tortellini and arugula and gently toss to coat, adding more cooking water as needed to loosen. Season with salt.
  • Divide the tortellini among bowls. Season generously with pepper and sprinkle with the parmesan. Top with the prosciutto.

Nutrition Facts : Calories 590, Fat 26 grams, SaturatedFat 14 grams, Cholesterol 115 milligrams, Sodium 1487 milligrams, Carbohydrate 62 grams, Fiber 3 grams, Protein 28 grams, Sugar 2 grams

PROSCIUTTO TORTELLINI



Prosciutto Tortellini image

Scott Jones of Tulsa, Oklahoma spruces up store-bought frozen cheese tortellini with peas, prosciutto and a smooth, cheesy sauce. You can't beat this side dish for speed and satisfying taste.

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 4 servings.

Number Of Ingredients 8

1 package (19 ounces) frozen cheese tortellini
1 tablespoon all-purpose flour
1 cup half-and-half cream
1/2 cup shredded part-skim mozzarella cheese
1/2 cup shredded Parmesan cheese
10 thin slices prosciutto, chopped
1 package (10 ounces) frozen peas
1/4 teaspoon white pepper

Steps:

  • Cook tortellini according to package directions. Meanwhile, in a large skillet, combine flour and cream until smooth; stir in the cheeses. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat., Drain tortellini; add to the cheese sauce. Stir in the prosciutto, peas and pepper. Cook for 5 minutes or until heated through.

Nutrition Facts :

MUSHROOM TORTELLINI WITH ARUGULA



Mushroom Tortellini with Arugula image

Peppery arugula is balanced by a mix of sauteed mushrooms and cool creme fraiche in this easy, vegetarian tortellini that's ready in just 30 minutes.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Vegetarian Recipes

Time 30m

Number Of Ingredients 8

1/4 cup extra-virgin olive oil
1 pound gourmet-blend mushrooms, such as yellow oyster, cremini, or shiitake, sliced
1 large leek, white and light-green parts only, halved, thinly sliced, and well washed
Kosher salt and freshly ground black pepper
1 pound fresh or frozen cheese tortellini
1/2 cup creme fraiche
1/2 cup grated Parmigiano-Reggiano, plus more for serving
3 cups packed baby arugula

Steps:

  • Heat oil in a large skillet over medium-high. Add mushrooms and cook, stirring, until browned, 6 to 7 minutes. Add leek; season with salt and pepper and cook, stirring, until just tender, about 3 minutes.
  • Meanwhile, bring a large pot of salted water to a boil; add pasta and cook according to package directions until al dente. Reserve 1 cup pasta water; drain. Transfer pasta to skillet over medium heat; stir in creme fraiche, Parmigiano-Reggiano, and 1/2 cup pasta water until smooth, adding more pasta water as needed until creamy. Remove from heat; fold in arugula. Serve with more cheese.

WEEKNIGHT TORTELLINI WITH ARUGULA & CRISPY PROSCIUTTO



Weeknight Tortellini With Arugula & Crispy Prosciutto image

Mmmm! Is this good! It tastes very gourmet without much work. I got this in an e-mail recipe exchange (similar to a chain letter) where each person shares one of their all-time recipes! Jenny who sent this to me said she adapted it from a recipe in Cottage Living Magazine.

Provided by FLKeysJen

Categories     One Dish Meal

Time 22m

Yield 4 serving(s)

Number Of Ingredients 9

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

Steps:

  • 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.

Nutrition Facts : Calories 365.7, Fat 20.4, SaturatedFat 4.5, Cholesterol 27, Sodium 441.6, Carbohydrate 37.2, Fiber 3.2, Sugar 2, Protein 10.5

TORTELLINI IN BROTH WITH ARUGULA



Tortellini in Broth with Arugula image

Provided by Food Network

Categories     main-dish

Time 17m

Yield 4 servings

Number Of Ingredients 4

4 cups chicken stock or broth
1 (9 1/2-ounce) package mushroom or cheese-filled tortellini
1 bunch arugula leaves, rinsed and patted dry
Freshly grated Parmesan cheese

Steps:

  • In a large saucepan set over moderate heat bring the broth to a simmer and simmer 3 minutes.
  • In a pot of boiling salted water cook the tortellini for 7 to 8 minutes, or until al dente. Add to the broth along with arugula and simmer, stirring, 1 to 2 minutes more. Sprinkle with Parmesan.

SKILLET TORTELLINI WITH CORN AND CRISPY ROSEMARY



Skillet Tortellini With Corn and Crispy Rosemary image

You can have cheesy pasta, juicy corn, fried rosemary and loads of bacon in just 20 minutes, with the use of just one skillet. Fresh store-bought tortellini are a boon to quick meals, especially when they're cooked directly in the sauce instead of a big pot of water. But it's the trifecta of salty bacon, sweet corn and rosemary that makes this pasta substantial enough for cool nights yet fresh enough for summer - which is to say, it's great for any time at all. To incorporate a green vegetable, add one that can cook in three to five minutes along with the pasta, such as halved snap peas, thinly sliced asparagus or broccolini, or spinach, or eat the pasta alongside a light salad of greens or crunchy vegetables.

Provided by Ali Slagle

Categories     dinner, easy, weeknight, pastas, main course

Time 20m

Yield 4 servings

Number Of Ingredients 7

4 thick bacon slices, cut crosswise into 1/2-inch-thick pieces
5 rosemary sprigs
2 tablespoons unsalted butter
16 to 20 ounces refrigerated cheese or cheese-and-spinach tortellini or tortelloni
Kosher salt (such as Diamond Crystal)
Black pepper
Kernels from 4 ears of corn, cobs scraped of their milk and reserved (or use 4 cups frozen and thawed kernels)

Steps:

  • Place the bacon, 4 of the rosemary sprigs and 1 tablespoon butter in a large (at least 12-inch) nonstick or well-seasoned cast-iron skillet. Set over medium-high. When sizzling, cook, stirring often, until the bacon is golden and the rosemary is crisp, 4 to 6 minutes. Turn off the heat and use a slotted spoon or fish spatula to transfer the bacon and rosemary to a paper towel-lined plate.
  • Drain all but about 1/4 cup bacon fat from the skillet and add the tortellini, arranging it in a single layer. Set over medium heat and cook, without stirring, until browned underneath, 2 to 4 minutes. Add 1 1/2 cups water, the remaining rosemary sprig, 1 teaspoon salt and 1 teaspoon pepper. Stir to combine, scraping up browned bits from the skillet. Cover with a lid or baking sheet and cook until the pasta is tender, 3 to 5 minutes.
  • Add the corn kernels, corn milk and remaining tablespoon of butter. Stir until the butter melts and glazes the pasta and the corn is warmed through, 1 to 2 minutes. Remove from heat and season to taste with salt and pepper.
  • Divide pasta among 4 plates or bowls, then top with the bacon. Crumble the fried rosemary needles over the plates by rubbing them between your fingers. Eat right away.

TOMATO AND CRISPY PROSCIUTTO BRUSCHETTA



Tomato and Crispy Prosciutto Bruschetta image

Make and share this Tomato and Crispy Prosciutto Bruschetta recipe from Food.com.

Provided by Cccc GG

Categories     Vegetable

Time 20m

Yield 4 serving(s)

Number Of Ingredients 9

4 medium tomatoes, chopped
2 tablespoons fresh basil, chopped
1 teaspoon balsamic vinegar
1/4 teaspoon salt
1/8 teaspoon ground black pepper
4 slices prosciutto
1 Italian bread, sliced
1 tablespoon olive oil
1 garlic clove, peeled

Steps:

  • Preheat oven to 350 degrees F.
  • In a mixing bowl, combine the chopped tomatoes, chopped basil, balsamic vinegar, salt and pepper.
  • Mix and let sit for about 20 minutes so the flavors can meld.
  • Meanwhile, lay the slices of prosciutto onto a sheet pan lined with aluminum foil.
  • Cook the prosciutto slice in the oven for about 12 minutes until they are crispy.
  • Remove the foil from the sheet pan and allow them cool on the foil.
  • Arrange the slices of ciabatta on the sheet pan and drizzle with olive oil on both sides.
  • Bake in the oven for about 10 minutes or until you see the tops browning, turn each one over and bake until tops are brown.
  • Remove the ciabatta slices from the oven and allow to cool.
  • When cool enough to handle, take the peeled garlic clove and rub over each of the ciabatta slices.
  • Top with the chopped tomato and basil mixture.
  • Take the slices of prosciutto and crumble over tomatoes.

Nutrition Facts : Calories 258, Fat 6.3, SaturatedFat 1.1, Sodium 590.1, Carbohydrate 42.8, Fiber 3.6, Sugar 4.1, Protein 7.8

MARGHERITA® PROSCIUTTO WITH CRISPY TOMATOES ON CIABATTA



Margherita® Prosciutto with Crispy Tomatoes on Ciabatta image

Garlic aioli spread over a toasted ciabatta roll then piled high with polenta-crusted tomatoes, arugula, savory Margherita® Prosciutto.

Provided by Margherita Meats

Categories     Margherita® Meats

Time 20m

Yield 1

Number Of Ingredients 12

3 cloves cloves garlic, mashed
1 teaspoon chopped fresh oregano
3 teaspoons fresh lemon juice
1 teaspoon extra-virgin olive oil
1 dash Dash of salt and pepper
½ cup grated Parmesan cheese
½ cup dry yellow polenta
1 beefsteak tomato or in-season yellow/red heirloom tomato, sliced
1 tablespoon olive oil
1 Tuscan ciabatta roll, sliced in half
2 ounces fresh baby arugula
¼ pound Margherita® Prosciutto, sliced

Steps:

  • To make the garlic aioli, combine the mashed garlic, oregano, lemon juice, mayonnaise, and olive oil. Stir until well mixed, or beat with a small whisk. Season to taste with salt and pepper.
  • In small or medium mixing bowl, combine grated Parmesan cheese and polenta, then distribute evenly on separate plate. Place sliced tomatoes in the polenta-parmesan mixture, covering both sides to coat.
  • Heat small or medium frying pan to low heat, add a dash olive oil to pan, then add tomatoes. Fry for 1-2 minutes on each side until light brown and crispy, then remove from heat.
  • Toast the sliced ciabatta roll in the frying pan until edges become crispy, about 1 minute, then remove from heat.
  • Spread 2 tablespoons garlic aioli to the bottom slice of ciabatta bread.
  • Add baby arugula then polenta-parmesan crusted tomatoes.
  • Top with sliced Margherita® Prosciutto, close with top half of bread and serve.

Nutrition Facts : Calories 1013.8 calories, Carbohydrate 105.4 g, Cholesterol 87.4 mg, Fat 45.2 g, Fiber 9.9 g, Protein 48.9 g, SaturatedFat 14.1 g, Sodium 3271.8 mg, Sugar 10.4 g

GLUTEN FREE ROTINI WITH CRISPY PROSCIUTTO, PESTO & ARUGULA



Gluten Free Rotini with Crispy Prosciutto, Pesto & Arugula image

Crispy prosciutto and arugula bring savory flavors to this delicious Barilla Gluten Free rotini pasta tossed with basil pesto.

Provided by Barilla

Categories     Trusted Brands: Recipes and Tips     Barilla Gluten Free

Time 35m

Yield 4

Number Of Ingredients 9

1 (12 ounce) box Barilla® Gluten Free Rotini
4 plum (Roma) tomatoes, quartered
½ cup extra virgin olive oil
Salt and black pepper to taste
1 clove garlic
½ cup grated Parmigiano-Reggiano cheese
10 fresh basil leaves
2 cups arugula
½ cup cooked, crisp, drained chopped prosciutto

Steps:

  • Preheat oven to 425 degrees F. Bring a large pot of water to a boil.
  • Toss the tomatoes in 2 tablespoons of olive oil and season with salt and pepper. Place on a sheet tray and roast in the oven for about 10 minutes.
  • Meanwhile, saute the garlic in 1 tablespoon of olive oil for 1-2 minutes or until slightly yellow in color. Add the roasted tomatoes, set aside.
  • In a blender, combine the cheese and basil; season with salt and pepper. Blend well and add remaining oil while blending, set aside.
  • Cook the pasta according to package directions, drain and toss with the garlic and tomato sauce. Drizzle with basil pesto and toss with arugula. Top with crispy prosciutto pieces.

Nutrition Facts : Calories 918.5 calories, Carbohydrate 123 g, Cholesterol 23.8 mg, Fat 39.2 g, Fiber 2.6 g, Protein 17.9 g, SaturatedFat 7.8 g, Sodium 528.3 mg, Sugar 1.9 g

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