Cellentani with Ham & Greens

Ham and kale make a tasty duo in this saucy one-dish pasta recipe topped with grated Romano cheese.

Cellentani with Ham & Greens
Servings: 8 Prep 10 mins Cook 12 mins


  • 1 pound cellentani (such as Barilla)
  • 2 tablespoons unsalted butter
  • 1 medium-size onion, chopped
  • 1/3 pound thinly sliced Virginia ham, cut into 1/2 by 2-inch ribbons
  • 1 package (10 ounces) frozen chopped kale, thawed according to package directions
  • 3 tablespoons flour
  • 1 can (14 ounces) low-sodium chicken broth
  • grated Romano cheese (optional)

Make It

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 Facts

Servings Per Recipe: 8; Amount Per Serving: cal. (kcal): 282, Fat, total (g): 4, chol. (mg): 16, sat. fat (g): 2, carb. (g): 49, fiber (g): 3, pro. (g): 12, sodium (mg): 345, Percent Daily Values are based on a 2,000 calorie diet.