Cellentani with Ham & Greens
Ham and kale make a tasty duo in this saucy one-dish pasta recipe topped with grated Romano cheese.
Ingredients
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1 pound cellentani (such as Barilla)
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2 tablespoons unsalted butter
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1 medium-size onion, chopped
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1/3 pound thinly sliced Virginia ham, cut into 1/2 by 2-inch ribbons
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1 package (10 ounces) frozen chopped kale, thawed according to package directions
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3 tablespoons flour
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1 can (14 ounces) low-sodium chicken broth
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grated Romano cheese (optional)
Directions
1.
Bring a large pot of salted water to a boil. Cook cellentani according to package directions, about 12 minutes. Drain and return to pot.
2.
Meanwhile, melt butter in a large nonstick skillet over medium-high heat. Cook the onion, ham and kale for 8 minutes. Reduce heat to medium and add flour to skillet. Cook, stirring constantly, for 1 minute.
3.
Add chicken broth to skillet and cook, stirring occasionally, for 3 minutes or until sauce has thickened slightly. Pour contents of skillet over pasta and stir to combine. Top with Romano cheese, if desired.
Nutrition information
Calories 282, Total Fat 4 g, Saturated Fat 2 g, Cholesterol 16 mg, Sodium 345 mg, Carbohydrate 49 g, Fiber 3 g, Protein 12 g.
Percent Daily Values are based on a 2,000 calorie diet
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