Can I just tell you how exhausted I am? I am making a career switch to become a teacher. I am THRILLED to wipe little noses, calm little fears, and broaden educational horizons for a living! This year I have a great opportunity to get my feet wet, because I’ll be working at a fabulous charter school in our district. I’ll be a Pre-K aide in the morning and with 7th grade in the afternoon. Am I crazy or what? The 7th grade class is a reading comprehension/study skills class, and I get to teach it all on my own. I’m not sure which class will wind up being the bigger babies; the 4 year-olds or the 13 year-olds. Well this is my pre-planning week. We don’t even have students in class yet, but I’ve been coming home absolutely beat! Lord help me next week. It’s going to be a great year, though. We’ve got 18 students in Pre-K; 8 boys and 12 girls (so clearly GIRLS RULE!).
Since I could barely muster the strength to pour a glass of vino when I got home from work Monday, I was certainly not about to tackle a culinary masterpiece. Instead I opted to rummage through the fridge and find anything that wasn’t growing bacteria. Although I guess I could take it into class for science? I’ll make note of that. Finally, justification for buying expensive cheeses, only to see them rot in front of my very eyes! Well, I managed to find pithy asparagus, whole wheat tortellini and even prosciutto…not too bad. I sauteed it all together and it ended up being fantastic. Don’t you love how the meals that take zero brain cells end up being the best? Well, I’ll certainly be making this again. For the vegetarians out there, feel free to omit the prosciutto.
Whole Wheat Tortellini with Prosciutto, Asparagus and Eggplant
Ingredients
- package refrigerated whole wheat tortellini, such as Buitoni
- 2 tbsp. olive oil, divided
- ¼ cup minced onion
- 3 oz. package sliced prosciutto, diced
- 1 clove minced garlic
- ½ cup white wine
- ½ cup chicken broth
- salt and pepper
- 1 tsp. red pepper flakes
- 1½ cups chopped eggplant, purple skin removed
- 12 asparagus stalks, cut in thirds
- 1 cup fresh sliced mushrooms
- ¼ cup grated Parmesan cheese
Instructions
- Bring a large pot of salted water to a boil.
- While water comes to a boil, heat non-stick skillet over medium-high. Add 1 tbsp. of olive oil, onion and prosciutto. Cook for about 5 minutes, or until prosciutto becomes crispy and onions are translucent. Remove from skillet.
- Pour tortellini into boiling water and cook until soft, about five minutes, then drain.
- In same skillet used to cook prosciutto and onions, heat remaining tbsp. of olive oil. Add garlic and cook for about 30 seconds. Stir in wine and broth and turn to high heat. When liquids begin to boil, season with salt, pepper and pepper flakes. Reduce to medium-high heat.
- Add eggplant, asparagus and mushrooms to broth. Cover and cook for about 5 minutes, or until veggies are cooked through.
- Stir tortellini, prosciutto mixture and Parmesan cheese into veggies and broth.
- Serve with toasty garlic bread and a big, green salad.
Alright, it’s off to school for me. Parent Orientation is tomorrow night. Let me make it through that hump, and I’ll be back later in the week with another yummy recipe! Be sure to follow me, and of course, leave me comments! I love to hear your thoughts.
The Duchess
The tortellini dish sounds dee-vine, Duchess! I will let you know when I try it! Have a fun day tomorrow at school, Little Miss Teacher Girl…ahh the memories! =)
Love, love your writing style…makes me want to read more!
Ann
molly, i am loving your recipes. this one is great. i’m going to have to try it soon.