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

serves 4 to 5

Ingredients

• 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

Preparation

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.)