crispy skillet tortellini

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Name: crispy skillet tortellini
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: not set
Ingredients: 4 tbsp Extra Virgin Olive Oil divided; 3 slices prosciutto chopped; 1 9 oz package frozen cheese tortellini; 1 head broccoli florets chopped into bite; 1/3 c water; 1/2 c. ricotta; 1/4 c basil Thinly sliced; 1 lemon juice and zest

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INGREDIENTS

4 tbsp Extra Virgin Olive Oil ; divided
3 slices prosciutto ; chopped
1 9 oz package frozen cheese tortellini
1 head broccoli florets ; chopped into bite
1/3 c water
1/2 c. ricotta
1/4 c basil ; Thinly sliced
1 lemon ; juice and zest

INSTRUCTIONS

1. Heat 2 tbsp olive oil in a large nonstick skillet over medium-high heat. Add prosciutto and cook until the pieces curl and become crispy, about 2 minutes. Drain on paper towels and set aside.

2. To the same skillet, add the frozen tortellini and broccoli in a single layer and cook for until the pasta begins to brown underneath, about 2-4 minutes. Add water to the pan. (Don’t be alarmed—it will sizzle and roar like crazy.) Immediately cover with a lid and let the pasta and vegetables steam for 5 minutes. After 5 minutes, check to make sure the water has cooked off and the pasta is cooked through. If any of the tortellini has stuck, add a tablespoon more water and toss to loosen the pasta from the skillet.

3. Turn off heat, and immediately divide the pasta and broccoli between bowls. Dollop with ricotta. Squeeze lemon juice over then sprinkle with flaky sea salt, pepper, red pepper flakes, crispy prosciutto and basil. Finish with a drizzle of olive oil, and enjoy!

NOTES

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crispy skillet tortellini

4 tbsp Extra Virgin Olive Oil divided
3 slices prosciutto chopped
1 9 oz package frozen cheese tortellini
1 head broccoli florets chopped into bite
1/3 c water
1/2 c. ricotta
1/4 c basil Thinly sliced
1 lemon juice and zest

1. Heat 2 tbsp olive oil in a large nonstick skillet over medium-high heat. Add prosciutto and cook until the pieces curl and become crispy, about 2 minutes. Drain on paper towels and set aside.
2. To the same skillet, add the frozen tortellini and broccoli in a single layer and cook for until the pasta begins to brown underneath, about 2-4 minutes. Add water to the pan. (Don’t be alarmed—it will sizzle and roar like crazy.) Immediately cover with a lid and let the pasta and vegetables steam for 5 minutes. After 5 minutes, check to make sure the water has cooked off and the pasta is cooked through. If any of the tortellini has stuck, add a tablespoon more water and toss to loosen the pasta from the skillet. 
3. Turn off heat, and immediately divide the pasta and broccoli between bowls. Dollop with ricotta. Squeeze lemon juice over then sprinkle with flaky sea salt, pepper, red pepper flakes, crispy prosciutto and basil. Finish with a drizzle of olive oil, and enjoy!

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Nutrition

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Serving Size: 1 Serving (883g)
Recipe Makes: 1 Servings

Calories: 630
Calories from Fat: 344 (55%)

Amt Per Serving		% DV

	Total Fat 38.2g	51 %
	Saturated Fat 9.9g	50 %
	Monounsaturated Fat 21.8g
	Polyunsanturated Fat 3.4g
Cholesterol 38.1mg		12 %
Sodium 358.9mg		12 %
Potassium 2284.1mg		60 %
Total Carbohydrate 58.7g		17 %
	Dietary Fiber 21.2g	85 %
	Sugars, other 37.6g
Protein 33g		47 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 630

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