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Feta and Cranberry Stir-Fried Baby Bok Choy with Lemon Vinaigrette

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Feta and Cranberry Stir-Fried Baby Bok Choy with Lemon Vinaigrette

Description

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Recipes:

For the Pasta:
12 oz cheese tortellini (fresh or refrigerated)
4 slices prosciutto, torn into pieces
2 tbsp unsalted butter
3 garlic cloves, minced
1/2 tsp red pepper flakes (optional)
1/4 cup grated Parmesan cheese
1/4 cup fresh basil, chopped
Salt and black pepper to taste
For the Topping:
1/2 cup whole-milk ricotta cheese
1 tbsp olive oil
1 tsp lemon zest
Directions:
Bring a large pot of salted water to a boil and cook tortellini according to package instructions. Drain and set aside.
In a large skillet over medium heat, cook prosciutto pieces until crispy, about 3-4 minutes. Remove and set aside.
In the same skillet, melt butter and sauté garlic and red pepper flakes for 1-2 minutes until fragrant.
Add the cooked tortellini to the skillet, tossing to coat in the garlic butter sauce. Stir in Parmesan cheese, fresh basil, and season with salt and black
pepper.
Plate the tortellini and top with crispy prosciutto.
In a small bowl, mix ricotta with olive oil and lemon zest. Dollop over the pasta before serving.
Serve immediately and enjoy the perfect blend of creamy, crispy, and savory flavors!
Prep Time: 10 minutes Cooking Time: 10 minutes Total Time: 20 minutes Kcal: 480 per serving Servings: 4 servings

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