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–+ servings

Spinach Garlic Tortelloni Prosciutto Primavera

A summer favorite using seasonal vegetables. SKU #22240
Print Recipe Pin Recipe
Course Dinner, Family Style, Lunch, Main Course, main dish, Side Dish
Cuisine Italian
Servings 3 servings

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.
Keyword 22240, Prosciutto, Spinach & Garlic Tortelloni
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