Fresh Pasta with Prosciutto & Spinach

Cook's Note: Feel free to add your favorite veggies to the mix in this quick and delicious meal.

serves 4 to 5


  • 1 9-ounce package fresh cheese tortellini
  • 2 tablespoons pine nuts
  • 1 tablespoon olive oil
  • 8 crimini mushrooms, sliced
  • 2 ounces prosciutto, diced
  • 6 cloves garlic, minced
  • 1 6-ounce package baby spinach
  • 1/4 teaspoon black pepper
  • 1/4 cup shredded Parmesan cheese


Heat a pot of water for the pasta and bring to a boil.

Heat a large nonstick skillet to medium. Add pine nuts and toast for about 1 1/2 minutes, stirring occasionally. Set nuts aside.

In the same pan, heat olive oil and add mushrooms and prosciutto. Saute for 6 minutes, or until mushrooms are just cooked and prosciutto starts to crisp. Add the garlic and cook for about 2 minutes, stirring occasionally. Add spinach to top of pan and cover; cook for 3 to 4 minutes, or until spinach just begins to wilt.

When you add the spinach, toss the tortellini into the boiling water and cook according to package directions. It should take about 4 minutes. (Do not add salt to the water; the prosciutto will add plenty of salt.)

Add pasta to a large serving bowl. Top with prosciutto mixture and toss. Season to taste with pepper, sprinkle with Parmesan and serve.

(Note: You may substitute pancetta or bacon for the prosciutto in this recipe. The prosciutto is equally delicious added in at the end, uncooked.)



I write this from Rome (a dog-eared Ric Steve's at my side). While the recipe sounds delightful, the "fresh pasta" should be considered a misnomer as I expected the recipe to start with "start with several handfulls of 00 farina and work in1 egg for each serving...."
Otherwise, yum.

Post new comment

The content of this field is kept private and will not be shown publicly.
By submitting this form, you accept the Mollom privacy policy.
  • All comments are subject to approval.
  • reserves the right to remove posts, at our discretion, which include inflammatory comments, comments that are off-topic, personal attacks or obscene language, or that are otherwise deemed objectionable.
  • By submitting your comment for publication on, you agree to abide by our terms of service: