Pasta with Kale and Prosciutto
Nutritional values
(Percentage of daily recommendation)
| Calorie | 816 cal. | (39 %) | ||
| Protein | 40 g | (41 %) | ||
| Fat | 37 g | (32 %) | ||
| Carbohydrates | 79 g | (53 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 14.3 g | (48 %) |
| Vitamin A | 2.1 mg | (263 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 8.4 mg | (70 %) | ||
| Vitamin K | 1,642.9 μg | (2,738 %) | ||
| Vitamin B₁ | 0.6 mg | (60 %) | ||
| Vitamin B₂ | 0.7 mg | (64 %) | ||
| Niacin | 17.5 mg | (146 %) | ||
| Vitamin B₆ | 1 mg | (71 %) | ||
| Folate | 414 μg | (138 %) | ||
| Pantothenic acid | 0.7 mg | (12 %) | ||
| Biotin | 5 μg | (11 %) | ||
| Vitamin B₁₂ | 0.7 μg | (23 %) | ||
| Vitamin C | 212 mg | (223 %) | ||
| Potassium | 1,443 mg | (36 %) | ||
| Calcium | 757 mg | (76 %) | ||
| Magnesium | 145 mg | (48 %) | ||
| Iron | 6 mg | (40 %) | ||
| Iodine | 32 μg | (16 %) | ||
| Zinc | 5 mg | (63 %) | ||
| Saturated fatty acids | 11.3 g | |||
| Uric acid | 164 mg | |||
| Cholesterol | 55 mg | |||
| Complete sugar | 8 g |
Ingredients
- Ingredients
- 800 grams fresh Kale
- 2 garlic cloves
- 1 onion
- 4 Tbsps cold pressed olive oil
- 350 milliliters Beef stock
- 400 grams Penne
- 8 slices Prosciutto
- 1 tsp olive oil
- salt
- fresh cracked peppers
- 100 grams freshly grated Parmesan
Preparation steps
Strip kale leaves from stalks, rinse thoroughly and drain. Blanch kale portions in a large saucepan of boiling salted water for 2-3 minutes, rinse, drain and squeeze. Peel the onion and garlic and chop finely. Heat olive oil in a large saucepan. Add onion and garlic to the hot oil and cook over medium heat. Add kale and sauté. Pour in beef stock and simmer about 30 minutes. At the end of cooking, the liquid should be almost completely evaporated. Season with salt and pepper.
Cook the pasta in plenty of salted water for about 8 minutes until al dente. Cook slices of prosciutto in olive oil for about 1 minute until crispy. Drain the pasta and mix immediately with the kale. Transfer to plates, sprinkle with plenty of Parmesan, top each portion with 1-2 slices of prosciutto and serve immediately.
