In the Kitchen: Rigatoni w/ Kale & Prosciutto

I’m always looking for easy and adaptable recipes for weeknight meals. So this week I thought I’d share a recipe that is a staple in my kitchen. It usually goes something like this:


1. Pour a glass of wine.

2. Prepare the following:

+ Whatever pasta I have on hand
+ Grab a hunk of whatever cheese I’ve got in the fridge. Usually parmesan, goat cheese, or feta at any given time
+ Saute healthy greens like Kale or Chard with lots of garlic and some olive oil
+ Grab protein if I’ve got it, usually chickpeas, prosciutto, italian sausage, or roast chicken
+ A squeeze of lemon and a heavy-handed shake of the red pepper jar.
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Toss in a big bowl. Savor.


I made this pasta dish this week with leftover ricotta and loved it. So tell me, what’s your go-to recipe for weeknight meals?

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Rigatoni with Kale & Prosciutto

ingredients:

1 lb rigatoni
1/8 lb prosciutto
1 bunch kale
1 lemon
2 tablespoons olive oil
2 tsp red pepper
3 garlic cloves
Salt & ground pepper

Directions:

Boil a big pot of salted water. While the water is boiling, chop the prosciutto into small pieces. Sauté the prosciutto over medium heat with some olive oil until crispy. Set aside.

Cook pasta according to package. Chop up washed kale into small strips. Saute with olive oil and garlic over medium heat until the kale has wilted. Squeeze half a lemon on top of the kale.

Reserve 3/4 cup pasta water before draining. Combine the pasta water with the cooked rigatoni, kale, prosciutto, ricotta, a small squeeze of lemon, and red pepper. Salt to taste, and ENJOY!