Tortellini with Spinach and Prosciutto

I am really starting to love these recipes I've been getting from Cooking Light lately. The past few I have tried have been so fast and easy to throw together on a busy weeknight, they have good, wholesome ingredients (for the most part), and boy are they tasty. This was definitely another one, and I am excited to make it again!

Tortellini with Spinach and Prosciutto

1 16 oz. package of cheese tortellini

1/4 cup of pine nuts

1 Tablespoon of olive oil
2 Tablespoons of dry white wine
1 10 oz. package of baby spinach
6 cloves of garlic, minced

4 oz. of prosciutto, thinly sliced and torn into smaller pieces

black pepper
2 oz. of Parmesan cheese, grated

Directions: Bring water to boil in a large saucepan. When water is boiling, add tortellini. When they are all floating, that means they are finished cooking.

Meanwhile, heat a non-stick pan over medium heat, and add nuts to pan, stirring occasionally. Cook until toasted- about 1 1/2 minutes, and then set aside. (I totally forgot this step and it was still delicious)

After nuts are done, heat olive oil and wine in the non-stick pan, and add minced garlic. Cook a few minutes, until fragrant and slightly reduced, and then add spinach. Cook until mostly wilted, stirring occasionally. Remove from heat, and add prosciutto.

Drain pasta, place in a large bowl, and add spinach prosciutto combination. Stir to combine, and top with pine nuts, a dash of black pepper, and the grated Parmesan cheese. Enjoy!

Adapted from Cooking Light, original recipe here.