Creamy Spinach Prosciutto Tortellini
Tender tortellini, crispy prosciutto, and wilted spinach smothered by a creamy cheese sauce in this hearty meal.
Yield: 8 people
- 1 20 oz. pkg. tortellini, frozen or refrigerated
- 1 Tbsp. olive oil
- 8 oz. prosciutto, chopped
- 2 garlic cloves, minced
- 16 oz. half and half
- 1 Tbsp. flour
- 1/2 tsp. white pepper
- 1/2 cup grated Parmesan cheese
- 1/2 cup mozzarella cheese, shredded
- 5 oz. baby spinach
- 2 cups peas
- lemon rind from one lemon
- OPTIONAL: fresh parsley, chopped
Cook tortellini in large pot according to package directions.
Meanwhile, chop the prosciutto, grate the lemon rind, and measure out the other ingredients. The tortellini should be done about now. Drain the tortellini in a colander in the sink.
Back in the pot, heat olive oil and saute prosciutto and garlic on medium heat for approx. 5 minutes. Once crisp, remove to a plate and set aside.
Back in the pot, whisk Half and Half with the flour until smooth. Add pepper and cheeses until melted and creamy, stirring often.
Add to the pot the tortellini, spinach, peas, and lemon rind.
Stir on medium-low heat until heated through and spinach is wilted (approx. 5 minutes). Serve immediately. Enjoy!
Optional: sprinkle fresh chopped parley on top.
Calories: 299kcal | Carbohydrates: 11g | Protein: 12g | Fat: 23g | Saturated Fat: 10g | Cholesterol: 51mg | Sodium: 367mg | Potassium: 330mg | Fiber: 2g | Sugar: 2g | Vitamin A: 2251IU | Vitamin C: 20mg | Calcium: 194mg | Iron: 1mg