• Ingredients:
  • 12oz package of spinach tortelloni
  • water
  • 2 tablespoons olive oil
  • 8oz package of sliced FunGuy white button mushrooms
  • 2-3 slices of prosciutto
  • 1 small red bell pepper, thinly sliced
  • 1 small orange bell pepper, thinly sliced
  • 1 small yellow bell pepper, thinly sliced
  • 1 clove garlic, minced
  • ¼ bunch flat leaf parsley, roughly chopped
  • 1 cup quartered oil marinated artichoke hearts, oil reserved
  • 1 large lemon, juiced
  • Salt

The FunGuy likes to party with all kinds of foods, be they garden fresh, stuffed carbs, or of the meaty variety it doesn’t matter! What matters is that all can pasta the good times to you! 

A perfect example is this easy salad melange of mushrooms, sweet peppers, spinach stuffed tortelloni (essentially a larger tortellini pasta), herbs, and a heavy hint of salty crispy prosciutto. Perfect for your next get-together or for a party of one!

DIRECTIONS:

  1. Bring a pot of water to a boil over high heat. Add the tortellini and cook 8-10 minutes, or until tender but not falling apart. Drain of excess water and allow the pasta to cool before transferring it to a large mixing bowl. 
  2. Heat the olive oil in a saute pan over medium high heat. Add the FunGuy mushrooms to the to the pan and saute for 3-5 minutes. Transfer the mushrooms to the bowl with the tortelloni and add the prosciutto to the pan. Let the prosciutto cook 2-3 minutes, turning half way through, or until it’s just crisp and turn off the heat. 
  3. Add the peppers, garlic, artichoke hearts, and parsley to the bowl. Pour 3-4 tablespoons of the marinating oil from the artichokes over the vegetables and add the lemon juice. Toss well to evenly distribute the seasoning. Break the crispy prosciutto into pieces and toss again. Taste and add a pinch of salt if needed. Cover the bowl and refrigerate for at least 30 minutes before serving. 

Have a Fun meal!