Pasta with Prosciutto and Spinach
- 9 ounces fresh cheese tortellini — (such as DiGiorno)
- 1 tablespoon pine nuts
- 1 teaspoon olive oil $
- Click to see savings
- 6 large garlic cloves — finely chopped
- 6 ounces fresh baby spinach $
- Click to see savings
- 1/4 cup preshredded Parmesan cheese — (1 ounce)
- 1/4 teaspoon black pepper
- 2 ounces prosciutto — thinly sliced
- Cook pasta according to the package directions, omitting salt and fat; drain. Transfer pasta to a large bowl.
- Heat a large nonstick skillet over medium heat. Add nuts to pan; cook 1 1/2 minutes or until toasted, stirring occasionally. Add nuts to bowl.
- Heat oil in pan over medium heat. Add garlic to pan; cook 2 minutes, stirring occasionally. Add spinach to pan; cook 2 minutes or until spinach wilts, stirring constantly. Add spinach mixture, cheese, and remaining ingredients to bowl; toss well.
