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One-pot tortellini with prosciutto and peas in a black skillet

One-Pot Tortellini with Prosciutto and Peas

kim
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.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course dinner
Cuisine American
Servings 4 servings

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.
Keyword creamy pasta, one-pot tortellini, prosciutto pasta, quick dinners