Mushroom Tortellini With Arugula And Crispy Prosciutto

Mushroom Tortellini With Arugula And Crispy Prosciutto
12 Ingredients
  • 4 tablespoons extra-virgin olive oil, divided
  • 4 thin slices prosciutto di Parma
  • 1 small onion, minced (about 1/2 cup)
  • 1/2 cup sun-dried tomatoes in oil, drained and sliced
  • 2 garlic cloves, minced
  • 2 tablespoons minced fresh sage or rosemary sprigs
  • 1/8 teaspoon red pepper flakes
  • 1/4 pound arugula leaves, rinsed and dried (about 2 cups)
  • 1 (9-ounce) package refrigerated mushroom tortellini
  • Salt, to taste
  • Freshly ground black pepper, to taste
  • Garnish: shredded ricotta salata
Nutrition
234
12% daily value
8 servings
                                       
                                            balanced, low-​sugar
     

Fat

18% 12

Saturated

15% 3

Trans

- 0

Monounsaturated

- 7

Polyunsaturated

- 1

Carbs

9% 26

Carbs (net)

- 23

Fiber

9% 2

Sugars

- 1

Sugars, added

- 0

Protein

16% 8

Cholesterol

7% 22

Sodium

13% 308

Calcium

12% 119

Magnesium

7% 28

Potassium

5% 224

Iron

9% 2

Zinc

7% 1

Phosphorus

18% 127

Vitamin A

4% 34

Vitamin C

10% 9

Thiamin (B1)

17% 0

Riboflavin (B2)

15% 0

Niacin (B3)

11% 2

Vitamin B6

10% 0

Folate equivalent (total)

17% 67

Folate (food)

- 19

Folic acid

- 29

Vitamin B12

4% 0

Vitamin D

0% 0

Vitamin E

8% 1

Vitamin K

37% 45
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