| Level: | Easy |
| Total: | 20 min |
| Active: | 20 min |
| Yield: | 4 servings |
Ingredients
- 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
Instructions
- 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 |
| Total Fat | 26 grams |
| Saturated Fat | 14 grams |
| Cholesterol | 115 milligrams |
| Sodium | 1487 milligrams |
| Carbohydrates | 62 grams |
| Dietary Fiber | 3 grams |
| Protein | 28 grams |
| Sugar | 2 grams |
Reviews
Quick and tasty. I added some garlic and Italian seasoning. A squeeze of lemon juice would be a nice addition, but certainly not needed
Made this last night with a couple differences, added pancetta, a splash of lemon juice, and additional liquid (pasta cooking water) to the final product. Family loved it.
This was fast, easy, and quite delicious with so few ingredients. Instead of topping with large pieces of prosciutto, I tore the thin slices into bite-size pieces and stirred them in with the arugula. I also used a 20-ounce bag of fresh chicken and mozzarella tortellini. I served a tomato and burrata salad on the side, which was a nice acidic complement to the pasta.
This recipe turned out well with some tweaking. I personally didn’t feel like just butter and cheese and some pasta water was enough to give a good coating for the tortellini, and after tasting it it was fine but not cravable.The dish really needs some acid. So I added a bit a lemon juice and a little half and half to create more of a sauce. The lemon really tied everything together and made the dish sing. I had never cooked arugula before and was happy with it. You could easily substitute baby spinach if you can’t get arugula, but the pepperiness of the arugula is very nice in this dish.