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
469
23% daily value
4 servings
                                       
                                            balanced, low-​sugar
     

Fat

36% 23

Saturated

30% 6

Trans

- 0

Monounsaturated

- 13

Polyunsaturated

- 2

Carbs

17% 51

Carbs (net)

- 47

Fiber

19% 5

Sugars

- 2

Sugars, added

- 0

Protein

32% 16

Cholesterol

15% 44

Sodium

26% 617

Calcium

24% 237

Magnesium

14% 57

Potassium

10% 448

Iron

18% 3

Zinc

14% 2

Phosphorus

36% 254

Vitamin A

8% 69

Vitamin C

20% 18

Thiamin (B1)

33% 0

Riboflavin (B2)

30% 0

Niacin (B3)

22% 4

Vitamin B6

21% 0

Folate equivalent (total)

34% 135

Folate (food)

- 38

Folic acid

- 57

Vitamin B12

9% 0

Vitamin D

19% 3

Vitamin E

16% 2

Vitamin K

75% 90

Sugar alcohols

- 0

Water

- 62
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