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Rigatoni with Squash, Kale and Serrano Ham

4 servings

Nutritional Facts Per Serving

24.1 g
82.1 g
4.6 g
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Nutritional Facts

  • Amount Per Serving % Daily Value
  • Calories 593
  • Fat 18.4 g
    • Saturated   4.9 g
    • + Trans 
  • Cholesterol 28 mg
  • Sodium   666 mg
  • Carbohydrate 82.1 g
    • Fibre   4.6 g
    • Sugars   3.5 g
  • Protein 24.1 g
    • Vitamin A
    • Vitamin C
    • Calcium 23 %
    • Iron 29 %


  1. Bring a large pot of water to a boil. Add the squash and cook until just tender, about 6 to 8 minutes. Lift the squash out of the pot with a slotted spoon, set on a plate and set aside.
  2. Add the rigatoni to the pot of boiling water and cook until tender, about 8 to 10 minutes.
  3. Meanwhile, place the oil in a very large, wide skillet set over medium, medium-high heat. Add the kale, Serrano ham, garlic, sage and chilies and cook and stir 3 to 4 minutes, until the kale is wilted. Add the reserved squash and stock and bring to a simmer.
  4. When the pasta is cooked, reserve 1/2 cup of its cooking liquid, then drain well. Add the pasta and reserved cooking liquid and 1/3 cup cheese to the skillet, toss to combine, and serve.

Note: Serrano ham is a dry-cured, Spanish ham. You could also try using thin slices of Proscuitto in this recipe. 

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