Spinach Garlic Tortelloni Prosciutto Primavera
A summer favorite using seasonal vegetables. SKU #22240
Ingredients
- 12 oz Spinach Garlic Tortelloni 22240
- 2 TBSP Canola Oil
- ½ Cup Peas
- 1 Cup Cremini Mushrooms quartered
- 4 oz Prosciutto roughly chopped
- ½ Cup Zucchini ¼” half moons
- ½ Cup Yellow Squash ¼” half moons
- 3 Cloves Garlic roughly chopped
- 1 Shallot sliced
- ½ Cup Alfredo Sauce for creaminess (51492 or 55000)
- Parmesan Cheese grated
- Salt
- Fresh Cracked Black Pepper
Instructions
- Gather and prepare ingredients.
- Bring a large pot of water to a boil. Cook pasta per instructions, for about 3 minutes. Remove from water and drain, set aside.
- Heat a large sauté pan on medium/high heat. Cook prosciutto until brown. Remove from pan.
- Add oil to the same pan. Sauté mushrooms, shallot and garlic for about 5 minutes
- Add the zucchini and squash and continue cooking until they become tender. Add the peas.
- Add the alfredo sauce and pasta to the pan and mix gently until evenly mixed. Fold in the prosciutto. Adjust seasoning with salt & pepper.
- To plate, scoop about 1 Cup portions from the dish and top with cheese & fresh cracked black pepper.
Notes
- Use bacon or pancetta in place of prosciutto.
- Try using different seasonal vegetables.
- Swap out different types of wild mushrooms.
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