Weeknight Tortellini With Arugula & Crispy Prosciutto
Need If you have baby spinach leaves, garlic cloves, rosemary sprigs, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 22 minutes.
Ingredients
473milliliters![1/4 lb arugula or baby spinach leaves, rinsed and dried (about]()
1/4 lb arugula or baby spinach leaves, rinsed and dried (about2![garlic cloves, minced]()
garlic cloves, minced4Tbsps![extra-virgin olive oil]()
extra-virgin olive oil118milliliters![small onion, minced (about]()
small onion, minced (about57grams![prosciutto, thinly sliced and cut into strips]()
prosciutto, thinly sliced and cut into strips0teaspoons![red pepper flakes]()
red pepper flakes2Tbsps![fresh sage or fresh rosemary sprigs, minced]()
fresh sage or fresh rosemary sprigs, minced118milliliters![sun-dried tomato packed in oil, drained and sliced]()
sun-dried tomato packed in oil, drained and sliced
1/4 lb arugula or baby spinach leaves, rinsed and dried (about2
garlic cloves, minced4Tbsps
extra-virgin olive oil118milliliters
small onion, minced (about57grams
prosciutto, thinly sliced and cut into strips0teaspoons
red pepper flakes2Tbsps
fresh sage or fresh rosemary sprigs, minced118milliliters
sun-dried tomato packed in oil, drained and slicedDifficultyEasy
Ready In22 m.
Servings4
Health Score9
Dish TypesSide Dish
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