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One-pot tortellini with prosciutto and peas in a black skillet
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One-Pot Tortellini with Prosciutto and Peas

Creamy one-pot tortellini with prosciutto and peas makes weeknight dinner easy and indulgent. Ready in 25 minutes, this skillet meal is full of flavor and comfort.
Prep Time10 minutes
Active Time15 minutes
Total Time25 minutes
Course: dinner
Cuisine: American
Keyword: creamy pasta, one-pot tortellini, prosciutto pasta, quick dinners
Yield: 4 servings
Author: kim

Ingredients

  • 1½ tablespoons unsalted butter
  • 4 slices prosciutto about 2 ounces
  • 1 shallot finely chopped
  • 16 –20 oz refrigerated cheese tortellini
  • 2 cups frozen peas no need to thaw
  • 1 cup chicken broth
  • 1 cup heavy cream
  • ¼ teaspoon ground nutmeg optional
  • Salt and black pepper to taste
  • Zest and juice of ½ lemon

Instructions

  • Melt butter in a large skillet over medium. Add prosciutto in a single layer and crisp for 2–4 minutes, flipping once. Remove and set aside.
    Slices of prosciutto crisping in butter in a black nonstick skillet
  • Add shallot to the skillet and sauté 2–4 minutes.
    Finely chopped shallots sautéing in a skillet with a wooden spoon
  • Add tortellini, peas, broth, cream, and nutmeg. Season with salt and pepper.
    Creamy tortellini with peas and fresh lemon zest simmering in a skillet
  • Simmer for 3–5 minutes, stirring, until pasta is tender and sauce is thickened.
  • Turn off heat, stir in lemon zest and juice. Adjust seasoning.
  • Crumble prosciutto over top and serve warm.

Notes

  • Add a bit more broth if sauce thickens too much.
  • Spinach, red pepper, or mushrooms make great add-ins.
  • Leftovers reheat well with a splash of cream or milk.