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Ingredients
| pasta (cheese tortellini): 18 oz |
| olive oil: 3 Tbl |
| onions: 1 (chopped) |
| prosciutto: 6 oz (chopped) |
| garlic (minced): 2 Tbl (minced) |
| red pepper flakes: 1 tsp (crushed) |
| black pepper: 1 tsp |
| white wine: 1 cup |
| white mushrooms: 2 cups (sliced) |
| red bell pepper (chopped): 2 cups (chopped) |
| green onions - spring or scallion (chopped): 1 cup (chopped) |
| frozen peas: 1 cup |
| light whipping cream (fluid): 1 1/2 cups |
| parsley: 1/2 cup (chopped) |
| fresh basil (chopped): 1/2 cup (chopped) |
| grated parmesan cheese: 1 cup |
Tortellini With Mushrooms and Prosciutto
Credit: Food.com
User rating:
-
Prep Time
20 min -
Cook Time
40 min -
Servings
6 serving(s)
Tags
- Cook tortellini in large pot of boiling salted water until tender but still firm to bite; drain tortellini.
- Heat oil in heavy large saucepan over high heat.
- Add onion, prosciutto, garlic, dried red pepper and black pepper.
- Saute until onion is golden brown, about 10 minutes.
- Add wine and bring to boil.
- Add mushrooms, bell pepper, green onions and peas and simmer until almost all liquid evaporates, about 5 minutes.
- Add cream and boil until sauce begins to thicken, about 5 minutes.
- Add tortellini, parsley, basil and parmesan.
- Simmer until sauce coats pasta, about 4 minutes.
- Season to taste with salt and pepper.
- Transfer pasta and sauce to large bowl and serve.