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Don't discard the cooking water when you drain the pasta. Reserve 1 cup to ladle over the cooked greens, and you'll instantly create a creamy sauce.

Recipe by Southern Living February 2015


Credit: Alison Miksch; Styling: Heather Chadduck Hillegas

Recipe Summary test

40 mins
55 mins
Makes 6 to 8 servings


Ingredient Checklist


Instructions Checklist
  • Cook pasta according to package directions, reserving 1 cup pasta water. Sauté ham in hot oil in a Dutch oven over medium heat 8 minutes or until crisp. Add shallots; sauté 2 minutes. Add garlic, and sauté 1 minute. Stir in greens in batches, and cook, stirring constantly, 5 minutes. Add 1/4 tsp. red pepper, and season with salt and black pepper. Stir in cheese, next 2 ingredients, and 1/2 cup reserved pasta water; cook, stirring constantly, until butter melts and mixture thickens. Stir in up to 1/2 cup pasta water, until desired consistency is reached. Divide pasta into individual bowls; top with greens mixture, goat cheese, lemon zest, and remaining 1 tsp. red pepper.