Tortellini with Prosciutto, Green Beans and Red Pepper

Are you ready for another pasta dish? This dish is similar to other tortellini dishes I have posted earlier – Tortellini with Prosciutto and Asparagus and Tortellini with Pancetta and Brussel Sprouts with a change up on the light sauce and vegetables used. Also like the other dishes, this one is quick and easier to prepare, perfect for a weeknight dinner. For an intense flavor to compliment the salty and smoky prosciutto and sweet red peppers, I use butter, lemon juice, and prosecco in the making of the sauce for this dish. Kissed with red pepper flakes and lemon zest, you will enjoy the nuanced interplay of flavors in this dish. Well, at least I hope you do! Let’s get busy – all this writing has made me hungry!

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Tortellini with Proscuitto, Green Beans and Red Pepper

Prep time: 15 mins

Cook time: 15 mins

Total time: 30 mins

Serves: 1

Ingredients

4½ oz tortellini, fresh (half a small package of fresh pasta)
2 oz prosciutto, diced
3 oz red bell pepper, diced
3 oz green beans, fresh or frozen (I used frozen French cut green beans)
1 oz shallot, diced
3 small garlic cloves, slivered
1 lemon, juiced and zested (approximately ⅓ cup of juice)
2 tsp olive oil
1 tbsp butter
½ tsp red pepper flakes
⅓ cup dry prosecco
salt and pepper to taste (I did not use any salt or pepper in making this dish)
¼ cup Asiago, Romano, and Parmesan cheese, shredded (optional)

Instructions

Cook the tortellini per the package instructions.
In a medium skillet, heat the olive oil over Medium heat.
When the oil shimmers, add the prosciutto.
Cook the prosciutto until crisp, approximately 2 minutes.
Add the shallots and cook for a minute or two.
Add the red bell pepper and cook for another minute or two.
Add the slivered garlic and cook to lightly brown the edges, about 90 seconds.
Increase the heat and add the prosecco and lemon juice.
Reduce the liquid by half (or more) then add the butter.
Swirl to combine and add the green beans and tortellini.
Sprinkle with lemon zest and red pepper flakes (if desired).
Remove from heat and toss to coat.
Plate and top lightly with shredded Asiago, Romano, and Parmesan cheese.

Nutrition Information

Calories: 706 Fat: 38g Saturated fat: 17g Unsaturated fat: 9g Trans fat: 0g Carbohydrates: 53g Sugar: 11g Sodium: 1642mg Fiber: 8g Protein: 27g Cholesterol: 103mg

Cook the tortellini per the package instructions. In a medium skillet, heat the olive oil over Medium heat. When the oil shimmers, add the prosciutto.

Cook the prosciutto until crisp, approximately 2 minutes.

Add the shallots and cook for a minute or two.

Add the red bell pepper and cook for another minute or two.

Add the slivered garlic and cook to lightly brown the edges, about 90 seconds.

Increase the heat and add the prosecco and lemon juice. Reduce the liquid by half (or more) then add the butter.

Swirl to combine and add the green beans and tortellini. Sprinkle with lemon zest and red pepper flakes (if desired). Remove from heat and toss to coat.