Skillet Tortellini Supper

Serves 4 to 6

Pan IconWHY THIS RECIPE WORKS: With crisp, salty prosciutto, cheesy tortellini, peppery arugula, and richly flavored sun-dried tomatoes, this meal has an appealing mix of textures and flavors that make it a sure win. After cooking our tortellini until al dente and crisping the prosciutto and setting it aside, we combine the pasta with the tomatoes and garlic in the skillet. Next, we fold in the arugula and finish with the prosciutto and a sprinkling of salty Parmesan cheese. A little lemon juice lends zing and lightens the dish just enough.

¼

cup extra-virgin olive oil

4

ounces prosciutto, sliced crosswise into thin strips

4

garlic cloves, minced

¾

cup oil-packed sun-dried tomatoes, sliced thin

1¼

pounds dried cheese tortellini

Salt and pepper

5

ounces (5 cups) baby arugula

2

teaspoons lemon juice

1

ounce Parmesan cheese, grated (½ cup)

1. Bring 4 quarts water to boil in large pot. Heat oil in 12-inch nonstick skillet over medium-high heat until just shimmering. Add prosciutto and cook, stirring frequently, until crisped and brown, 4 to 7 minutes. Transfer to paper towel–lined plate. Reduce heat to medium, add garlic, and cook until fragrant, about 30 seconds. Stir in tomatoes and cook until warmed through, about 1 minute.

2. Meanwhile, add tortellini and 1 tablespoon salt to boiling water and cook, stirring often, until al dente. Reserve ½ cup cooking water, then drain tortellini and add to skillet with tomato mixture. Toss to combine.

3. Off heat, fold in arugula and stir until leaves become glossy and begin to wilt. Season generously with pepper, drizzle with lemon juice, and top with crisp prosciutto and Parmesan cheese. Before serving, add reserved cooking water as needed to adjust consistency.