Tortellini & Arugula - - Jackson, MS

Tortellini & Arugula


  • 16 ounces arugula
  • 3-4 tablespoons extra-virgin olive oil
  • 1/2 cup yellow onion, chopped
  • 1/2 cup green onion, chopped
  • 2 garlic cloves, minced
  • 8 ounces prosciutto, chopped
  • 1/4 teaspoon red pepper flakes
  • 16 ounces three cheese tortellini, cooked
  • 1/2 cup reserved pasta cooking water
  • 1/2 cup freshly grated parmesan cheese
  • Salt and pepper, to taste


Discard tough stems from arugula. Wash arugula well in cold water and set aside.

Heat 2 tablespoons olive oil in a large skillet over medium heat. Add yellow onion and cook until softened but not brown (about 3 minutes). Add green onion and garlic and stir until fragrant (about 1 minute). Add prosciutto, red pepper flakes, and arugula stirring until arugula wilts.

Add cooked pasta, reserved water and remaining olive oil to arugula mixture and heat thoroughly.

Add parmesan cheese and salt and pepper to taste. Serve immediately.

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