Something I accomplished this summer was going through that stack of magazines and cutting out the recipes of possibility. And I've actually been making some of them!
The other day I had to go to the store for something I've not bought before: two ounces of prosciutto. The clerk cut it with incredible care, layering the four slices in sheets of paper in the package. And our dinner was just wonderful!
Here's the recipe, from the October 2008 issue of Cooking Light:
Pasta with Prosciutto and Spinach
1 9-ounch package fresh cheese tortellini (such as DiGiorno)
1 Tbsp pine nuts
1 tsp olive oil
6 large garlic cloves, finely chopped (I substituted jarred chopped garlic)
1 6-ounch package fresh baby spinach
1/4 Cup shredded Parmesan cheese (the real stuff, not the kind in the tall green "can")
1/4 tsp black pepper
2 ounces prosciutto, thinly sliced
Cook pasta according to the package directions, omitting salt and fat. Drain. Transfer pasta to a large bowl.
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.
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 spinace wilts, stirring constantly. Add spinach mixture, cheese, and remaining ingredients to bowl and toss well. 4 servings, 1 cup each.
We served it with a side dish of fresh canteloupe.