Sautéed Tortellini with Prosciutto and Greens

My mama's here on baby watch and it's so much fun cooking in my kitchen with her!  It's also a great excuse to try out some new recipes I've had ear-marked for a while so we can build up the supply of leftovers for after Baby arrives!  This was such an amazing one-dish supper, and perfect for a cold evening before the snow started a couple of weeks ago.  I served it with a big Caesar salad and red wine, but it would be just as good on its own.  Feel free to add more flavors according to taste, too...we threw in a pinch or two of red pepper flakes for a little heat!  Mmmmm....

18 ounces fresh cheese tortellini

5 tablespoons olive oil, divided

1 medium red onion, halved and sliced

3-5 cloves fresh garlic, minced

5 ounces prosciutto, thinly sliced

1 1/4 cups seeded chopped plum tomatoes

1/2 cup chopped fresh basil

1 tablespoon chopped fresh oregano

salt and freshly ground black pepper to taste

3 tablespoons balsamic vinegar

3-4 cups baby spinach

1/4 cup shredded parmesan cheese

Bring a large pot of water to boil.  Add the tortellini and cook as directed.  Drain well and set aside.

In the same pot, heat 2 tablespoons olive oil over high heat.  Add the onion and garlic and saute until tender and aromatic, 2-3 minutes.  Add the prosciutto and cook 1 minute, stirring to evening incorporate the prosciutto with the onions.  Stir in the tomatoes, basil, oregano, salt and pepper and cook 1 minute longer, stirring constantly to evenly blend the ingredients.  Add the vinegar and taste for seasoning, adding more salt and pepper  if needed.  Transfer the mixture to a large serving bowl.

Heat the remaining 3 tablespoons olive oil in the same pot over medium-high heat.  Add the tortellini with a pinch of salt and pepper and saute until golden brown, about 4 minutes.  Add the pasta to the bowl and toss with the other ingredients.  Toss with the spinach and cheese, until the cheese melts and the greens wilt (you may need to return the mixture to low heat here).  Spoon into individual pasta plates and pass more cheese alongside!

Serves 6.

Recipe adapted from Celebrate the Rain, by the Junior League of Seattle.