Ingredients
4 tbsp. Extra Virgin Olive Oil, divided
3 slices prosciutto, chopped
1 9 oz. package frozen cheese tortellini
1 head of broccoli, florets chopped into bite
1/3 c. water
1/2 c. ricotta
1/4 c. Thinly sliced basil
1 lemon, juice and zest
Preparation
Step 1Heat 2 tbsp olive oil in a large nonstick skillet over medium-high heat. Add prosciutto and cook until the pieces curl and become crispy, about 2 minutes. Drain on paper towels and set aside. Step 2To the same skillet, add the frozen tortellini and broccoli in a single layer and cook for until the pasta begins to brown underneath, about 2-4 minutes. Add water to the pan. (Don’t be alarmed—it will sizzle and roar like crazy.) Immediately cover with a lid and let the pasta and vegetables steam for 5 minutes. After 5 minutes, check to make sure the water has cooked off and the pasta is cooked through. If any of the tortellini has stuck, add a tablespoon more water and toss to loosen the pasta from the skillet. Step 3Turn off heat, and immediately divide the pasta and broccoli between bowls. Dollop with ricotta. Squeeze lemon juice over then sprinkle with flaky sea salt, pepper, red pepper flakes, crispy prosciutto and basil. Finish with a drizzle of olive oil, and enjoy!
