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Fusilli with Prosciutto and Kale

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Fusilli with Prosciutto and Kale

Fusilli with Prosciutto and Kale

Jessica Braider
Lately I’ve been more than a little obsessed with kale because of its powerful health properties, low cost, and because it is so easy to grow in my garden. So, when long time Scramble recipe tester and subscriber Debbie Firestone sent me her recipe for pasta with kale I had little doubt I would love it. The addition of prosciutto or ham gives it an extra smoky and savory flavor, but you can easily leave it out for a vegetarian meal.
Cook Time 25 minutes
Total Time 25 minutes
Course Main Dish
Cuisine Italian, Mediterranean
Servings 8 servings
Calories 352 kcal


  • 16 oz. fusilli noodles (use wheat/gluten-free if needed)
  • 1 head kale large stems removed, coarsely chopped (about 1 lb.)
  • 3 Tbsp. extra virgin olive oil
  • 2 cloves garlic minced, about 1 tsp.
  • 1/4 - 1/2 tsp. crushed red pepper flakes to taste
  • 1/4 cup bread crumbs (use wheat/gluten-free, if needed) preferably fresh
  • 4 oz. prosciutto, smoked ham, or soy chorizo chopped (optional)
  • 1/4 cup grated Parmesan cheese for serving (optional)


  • Cook the pasta in salted water according to the package directions until it is al dente. Two minutes before the pasta is done, scoop out ¼ cup of the pasta’s water and set it aside. Add the kale to the pasta pot and cook it for 2 more minutes.
  • Meanwhile, heat a large heavy skillet over medium heat and add 2 Tbsp. olive oil.
  • When the oil is hot, add the garlic and crushed red pepper flakes, stir them for about 30 seconds but don’t let the garlic brown, then add the bread crumbs, toasting them until they are golden. Remove them to a plate.
  • If adding the meat, wipe out the skillet and add the remaining Tbsp. of oil. Add the prosciutto, ham, or soy chorizo and sauté it until it is browned and crisp, 3 – 5 minutes. Transfer it to the plate with the bread crumbs.
  • Drain the pasta and kale, return it to the pot or to a large serving bowl, and toss it with the bread crumbs (and meat, if using), adding the reserved water if it is too dry.
  • Serve it immediately, topped with Parmesan cheese, or refrigerate it for up to 3 days.


Do Ahead or Delegate: Remove the stems from the kale, cook the pasta and kale (and toss with a little oil to prevent sticking), prepare the bread crumbs, chop the prosciutto, ham or chorizo.
Scramble Flavor Booster: Double the amount of garlic and serve it with freshly ground pepper.
Tip: Make sure to thoroughly rinse or soak the kale as it may have sand or dirt clinging to it. You can easily separate the leaves from the stems by sliding your fingers up the stems from the bottom — the leaves should slide right off the stems. Any portions of the stem that are still attached to the leaves should be tender enough to eat.
Like this recipe? Check out The Scramble's family-friendly meal plans to see just how simple getting dinner on the table can be!


Calories: 352kcalCarbohydrates: 46gProtein: 11gFat: 13gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 0.02gCholesterol: 12mgSodium: 188mgPotassium: 229mgFiber: 3gSugar: 2gVitamin A: 1701IUVitamin C: 15mgCalcium: 90mgIron: 1mg
Keyword 30 Minutes (or less) Meals, Dairy-Free, Dinner, Fall, Gluten-Free, Kid-Friendly, Kosher, Main Dish, Make-Ahead, Nut-Free, Spring, Vegan, Vegetarian, Winter
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