Pasta with Prosciutto and Spinach

D made this. He said it was simple, easy. We had it on the menu because I was going to make it. But I went swimming instead. Anyway, it was light tasting, but good. We used pancetta to use it up from earlier in the week.

We had with mixed greens.

Pasta with Prosciutto and Spinach

Add watermelon, cantaloupe, and honeydew melon wedges as a side dish to complete the menu.

1 (9-ounce) package fresh cheese tortellini (such as DiGiorno)
1 tablespoon pine nuts
1 teaspoon olive oil
6 large garlic cloves, finely chopped (D used 12)
1 (6-ounce) package fresh baby spinach
1/4 cup (1 ounce) preshredded Parmesan cheese
1/4 teaspoon black pepper
2 ounces prosciutto, thinly sliced
D used white wine.

1. Cook pasta according to the package directions, omitting salt and fat; drain. Transfer pasta to a large bowl.

2. Heat a large nonstick skillet over medium heat. Add nuts to pan; cook 1 1/2 minutes or until toasted, stirring occasionally. Add nuts to bowl.

3. Heat oil in pan over medium heat. Add garlic to pan; cook 2 minutes, stirring occasionally. Add spinach to pan; cook 2 minutes or until spinach wilts, stirring constantly. Add spinach mixture, cheese, and remaining ingredients to bowl; toss well.

Yield: 4 servings (serving size: 1 cup)

CALORIES 292 (28% from fat); FAT 9.2g (sat 3.2g,mono 2.3g,poly 1.1g); IRON 1.8mg; CHOLESTEROL 32mg; CALCIUM 103mg; CARBOHYDRATE 38.8g; SODIUM 618mg; PROTEIN 14.6g; FIBER 3.8g

Cooking Light, OCTOBER 2008