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Prosciutto di Parma Tortellini


1 package (12 ounces) cheese tortellini
1 cup frozen peas
1 tablespoon olive oil
1 package (3 ounces) Fiorucci® Prosciutto di Parma, thinly sliced crosswise
2 medium shallots, thinly sliced
1 package (8 ounces) baby bella mushrooms, thinly sliced
2 garlic cloves, minced
2 cups packed baby spinach
¼ cup fresh lemon juice
¼ teaspoon kosher salt
¼ teaspoon ground black pepper
⅓ cup grated Parmesan cheese
1 tablespoon chopped fresh basil


Prep: 15 minutes | Cook: 11 minutes | Serves: 6

1. Prepare tortellini as label directs, adding peas during the last 2 minutes of cooking; reserve ½ cup cooking water. Drain tortellini and peas; return to saucepan and cover.
2. In a large skillet, heat oil over medium-high heat. Add prosciutto and shallots; cook 3 minutes or until prosciutto is crisp and shallots are tender, stirring occasionally. Add mushrooms; cook 5 minutes or until tender, stirring occasionally. Add garlic and spinach; cook 2 minutes or until spinach is wilted and garlic is fragrant, stirring frequently. Add
lemon juice, salt, pepper, tortellini and peas, and reserved cooking water; cook 1 minute or until heated through, stirring occasionally. Remove from heat; stir in cheese.
3. Serve tortellini sprinkled with basil. Makes about 6 cups.


Approximate nutritional values per serving (1 cup): 263 Calories, 10g Fat (4g Saturated), 35mg Cholesterol, 590mg Sodium, 31g Carbohydrates, 4g Fiber, 4g Sugars, 14g Protein