Weeknight Tortellini With Arugula & Crispy Prosciutto

• 4 tablespoons extra virgin olive oil
• 1/8 lb prosciutto, thinly sliced and cut into strips
• 1 small onion, minced (about 1/2 cup)
• 1/2 cup sun-dried tomato packed in oil, drained and sliced
• 2 garlic cloves, minced
• 2 tablespoons fresh sage or 2 tablespoons fresh rosemary sprigs, minced
• 1/8 teaspoon red pepper flakes
• 1/4 lb arugula (about 2 cups) or 1/4 lb baby spinach leaves, rinsed and dried (about 2 cups)
• 1 (9 ounce) package refrigerated tortellini (the original recipe called for mushroom but Jenny uses whole wheat cheese and I used chicken)

1. Heat 1 tablespoon oil in a large skillet over medium-high heat; add prosciutto, and cook 1 to 2 minutes per side or until crisp. Transfer to a plate lined with paper towels. Set aside.
2. Heat 2 tablespoons oil in skillet over medium-high heat. Add onion, and saute about 3 minutes or until tender. Add tomatoes and next 3 ingredients, and saute 2 minutes. Add arugula, and saute until just wilted.
3. Cook tortellini according to package directions. Drain and add to vegetables in skillet; toss gently to combine. Add remaining 1 tablespoon oil, and season with salt and pepper.
4. Crumble prosciutto, and sprinkle over pasta. Garnish with ricotta salata, if desired.

extra virgin olive oil, onion, tomato, garlic, fresh sage, red pepper, arugula, tortellini

Taken from www.food.com/recipe/weeknight-tortellini-with-arugula-crispy-prosciutto-193399 (may not work)