Pasta with Prosciutto and Spinach

From Cooking Light



Ingredients:
1 (9-ounce) package fresh cheese tortellini (such as DiGiorno)
1 tablespoon pine nuts
1 teaspoon olive oil
6 large garlic cloves, finely chopped
1 (6-ounce) package fresh baby spinach
1/4 cup (1 ounce) preshredded Parmesan cheese
1/4 teaspoon black pepper
2 ounces prosciutto, thinly sliced

Directions:
1. Cook pasta according to the package directions, omitting salt and fat; drain. Transfer pasta to a large bowl.

2. Heat a large nonstick skillet over medium heat. Add nuts to pan; cook 1 1/2 minutes or until toasted, stirring occasionally. Add nuts to bowl.

3. Heat oil in pan over medium heat. Add garlic to pan; cook 2 minutes, stirring occasionally. Add spinach to pan; cook 2 minutes or until spinach wilts, stirring constantly. Add spinach mixture, cheese, and remaining ingredients to bowl; toss well.

Comments:
Another recipe where the number of servings is questionable. It's supposed to make four, but we got maybe 3. And I measured every last ingredient and used a one-cup measuring cup for plating. Argh. This was pretty good. Much better use for prosciutto, although I did alter the recipe a little bit and threw the prosciutto into the pan with the spinach to heat through.