Rotini with Kale, Prosciutto & Ricotta
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Cook time: 
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Serves: 4
Not sure what to do with all that summer kale? Pastas are a great main dish to bulk up with kale and all of its nutrition and beauty!
  • 8 oz dry whole wheat rotini
  • 2 tsp extra virgin olive oil
  • 3 oz prosciutto, roughly chopped
  • 1 bunch kale, ends trimmed and ribs removed, rinsed thoroughly and torn into pieces
  • 3 garlic cloves, chopped
  • ½ lemon
  • ¾ cup low fat ricotta cheese
  • ½ tsp crushed red pepper
  • ¼ tsp salt and pepper
  1. Bring 2 quarts of water to a rolling boil in a large pot. Add pasta, stir, and boil 10-12 minutes or until al dente. Drain and keep warm.
  2. In a large skillet, heat the olive oil over medium heat. Once hot, add the prosciutto and fry until crispy. Add chopped kale and garlic to the pan and cook until kale is wilted, about 3-4 minutes. Squeeze the lemon on top.
  3. Add pasta to pan with kale, then add the ricotta. Finish off with crushed red pepper, salt, and pepper to taste. Toss and serve hot.
Recipe slightly adapted from I Was Born To Cook, and originally, Wit & Delight
Nutrition Information
Serving size: 1½ cups Calories: 364 Fat: 9.0 Carbohydrates: 49.8 Sugar: 2.8 Sodium: 749 Fiber: 5.8 Protein: 24.0 Cholesterol: 34
Recipe by Prevention RD at