How can you go wrong with this combination? Crispy prosciutto, hearty kale and creamy ricotta. Light enough for warm weather, too! Love it.
This should be enough to snap me out of my mini-rut 🙂
Rotini with Kale, Prosciutto & Ricotta
slightly adapted from Wit + Delight
1 pound rotini (or whatever pasta you like)
5 slices prosciutto (estimate), chopped
1 bunch kale, ends trimmed, rinsed thoroughly
2 tablespoons extra virgin olive oil
3/4 cup ricotta cheese
2 teaspoons crushed red pepper
5 garlic cloves, chopped
salt and pepper
Cook pasta according to package directions. Meanwhile, saute prosciutto in some of the oil in a pan until crispy. Set aside.
Chop kale and add to pan that prosciutto was in with garlic and a little more oil. Cook until wilted, then squeeze half the lemon on top.
Reserve about 3/4 cup of pasta water before draining. Add pasta and prosciutto to pan with kale, then ricotta. Slowly add pasta water until dish reaches desired consistency. Finish off with remaining half of lemon, red pepper, and salt and pepper to taste. Toss and serve.