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Easy Weeknight Meal – Sauteed Tortellini with Prosciutto and Greens – Celebrate the Rain

Easy Weeknight Meal – Sauteed Tortellini with Prosciutto and Greens – Celebrate the Rain

To be really honest with you, there are very few times I “Celebrate the Rain.”  I am a warm weather fan and sometimes, the spring seems to go overboard with hanging on to winter.  This is evidenced by the snow we had just yesterday in mid-April.

Celebrate the Rain Cookbook - Flavors of the Pacific Northwest
Celebrate the Rain Cookbook – Flavors of the Pacific Northwest

Celebrate the Rain – The Junior League of Seattle

By the time we work out way through April and enter into May, I am at an almost desperate level of needing to see the sun.  Celebrate the Rain, a cookbook by The Junior League of Seattle, embraces our area both in it’s compilation of recipes containing ingredients native to the Northwest, but also in it’s small side stories regarding many of these ingredients.  The book contains over 100 recipes along with many small stories regarding things like Washington’s wine country, walla walla sweet onions and explanations and photos of paintings in many historic places in the Seattle area.

The recipes in the cookbook range from very easy, like the minted melon salad, to elegant sounding and fairly complex, like the jalapeno capellini with crab or the martini trout.  This cookbook is on loan to me from a friend and I’ve enjoyed reading her comments on many of the recipes as I flip though.  I’ve now made 5 different recipes from the book myself, and I can say they’ve all been very easy to follow and tasty.  I did have some small critiques and wish there were more photos, however overall I’d say this is a great cookbook, no matter where you live.

Prosciutto with basil and tomatoes, ready for pasta

As our kids get older and more involved in sports and other activities, the struggle to stay in touch with our friends becomes real.  Often times, that means that if we’re going to get together for dinner, it needs to be on a weeknight.  I always struggle with trying to cook something delicious and not cut too many corners, while making sure we don’t eat at 9 pm.  This tortellini recipe completely hits the mark with both of those.  Using a store bought tortellini makes it very easy to get on the table in under 30 minutes and the addition of the salty prosciutto and fresh tomatoes makes it delicious.  My only critique to the recipe is where it calls for “Lightly packed mixed salad greens or baby spinach”.  While the spinach was ok in the recipe, I think that some sort of greens mix containing arugula would have taken it to the next level.

Celebrate the Rain Cookbook - Flavors from the Pacific Northwest
Celebrate the Rain

Sauteed tortellini with prosciutto and greens

Celebrate the Rain – The Junior League of Seattle

Ease and Convenience – 5 – Easy, beautiful and delicious

Taste – 4.5 – Very good.  Would have preferred the recipe with some arugula.  Was wonderful with bread and red wine.

Cookbook – 4 – I think that most people, regardless of where they live would enjoy this cookbook.  Although it does use some ingredients from the area, I didn’t see anything in there that is ONLY found in the Northwest or couldn’t be substituted easily.  I do think that if you live in the Seattle area, you would especially enjoy this cookbook.

Recipe for Sauteed Tortellini with Prosciutto and Greens – Celebrate the Rain


  • 18 ounces fresh cheese tortellini
  • 5 tablespoons olive oil, divided
  • 1 medium red onion, sliced
  • 5 ounces prosciutto, thinly sliced
  • 1 1/4 cups seeded, chopped plum tomatoes
  • 1/2 cup chopped fresh basil
  • 1 tablespoon chopped fresh oregano or 1 teaspoon dried
  • Salt and Pepper
  • 3 tablespoons balsamic vinegar
  • 3-4 cups packed mixed salad greens or baby spinach (see my comments above regarding this!)
  • 1/4 cup freshly grated Parmesan cheese, plus more for serving

Boil tortellini in salted water according to the instructions.   Drain and set aside.

Heat 2 tablespoons of olive oil in large skillet over high.  Add onion for 2-3 minutes, then the prosciutto for 1 minute.  Next, stir in the tomatoes, basil and oregano with salt and pepper and cook an additional minute.  Remove everything from the skillet and place it in a large serving bowl.

Next, add 3 tablespoons of olive oil into the skillet over medium-high heat and add the tortellini with a pinch of salt and pepper and saute until golden brown, around 4 minutes. Add the tortellini to the serving bowl and toss with the other ingredients, along with the greens and cheese.  Serve with additional Parmesan, if desired.  Enjoy!

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