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!
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.
Enjoy!
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