Pasta with Kale? Indeed! Fusilli with Prosciutto and Kale

My obsession with kale is met with a great recipe that includes pasta with kale. It’s simple and delicious, plus has all the health benefits!

Prep + Cook = 25 minutes

Makes 8 servings, about 1 1/2 cups

Fusilli with Prosciutto and Kale - Aviva Goldfarb
Fusilli with Prosciutto and Kale – Aviva Goldfarb

Lately I’ve been more than a little obsessed with kale because of its powerful health properties, low cost, and because it is so easy to grow in my garden (when it’s not the middle of the winter).

So when long time Scramble recipe tester and subscriber Debbie Firestone sent me her recipe for pasta with kale, I had little doubt I would love it. Serve it with a green salad with raisins, cashews and sunflower seeds.

Fusilli with Prosciutto and Kale - Aviva Goldfarb

Ingredients:

  • 16 oz. fusilli noodles
  • 1 lb. kale, large stems removed, coarsely chopped (about 1 head)
  • 3 Tbsp. extra virgin olive oil
  • 1 tsp. minced garlic (about 2 cloves)
  • 1/4 – 1/2 tsp. crushed red pepper flakes, to taste
  • 1/4 cup bread crumbs (use wheat/gluten-free if needed), preferably fresh
  • 4 oz. prosciutto, smoked ham, or soy chorizo, chopped (optional)
  • 1/4 cup grated Parmesan cheese, for serving

Instructions:

Cook the pasta in salted water according to the package directions until it is al dente. (Meanwhile, make the salad, if you are serving it.) 

Two minutes before the pasta is done, scoop out ¼ cup of the pasta’s water and set it aside.

Add the kale to the pasta pot and cook it with the pasta for the final 2 minutes.

Meanwhile, heat a large heavy skillet over medium heat and add 2 Tbsp. oil.

When the oil is hot, add the garlic and crushed red pepper flakes, stir them for about 30 seconds but don’t let the garlic brown, then add the bread crumbs, toasting them until they are golden.

Remove everything to a plate. 

If adding the meat, wipe out the skillet and add the remaining Tbsp. of oil.  Add the prosciutto, ham, or soy chorizo and sauté it until it is browned and crisp, 3 – 5 minutes. Transfer it to the plate with the bread crumbs.

Drain the pasta and kale, return it to the pot or to a large serving bowl, and toss it with the bread crumbs (and meat, if using), adding the reserved water if it is too dry.

Serve it immediately, topped with Parmesan cheese, or refrigerate it for up to 3 days.

Do Ahead or Delegate:  

Cook the pasta and the kale and stored tossed with a little oil to prevent sticking, peel the garlic, chop the prosciutto, ham or soy chorizo if using and refrigerate, grate the Parmesan cheese if necessary and refrigerate, or fully prepare and refrigerate the dish.

Tip: 

Make sure to thoroughly rinse or soak the kale as it may have sand or dirt clinging to it.  You can easily separate the leaves from the stems by sliding your fingers up the stems from the bottom — the leaves should slide right off the stems. Any portions of the stem that are still attached to the leaves should be tender enough to eat.

Scramble Flavor Booster: 

Double the amount of garlic and serve it with freshly ground pepper. 

Side Dish Suggestion: 

Combine the lettuce, raisins, cashews and sunflower seeds and toss it with the vinaigrette, or dressing of your choice. 

Nutritional Information per Serving (% based upon Daily Values):

Calories 340, Total Fat 9.5g, 14.5%, Saturated Fat 2g, 10.5%, Cholesterol 5.5mg, 2%, Sodium 383.5mg, 16%, Carbohydrate 51g, 17%, Dietary Fiber 3g, 12.5%, Sugar 1.5g, Protein 11g

January’s a great time to try The Six O’Clock Scramble!

Let my meal planning service help you achieve healthy dinners in 2015! In January, you’ll also receive these free gifts when you sign up.

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