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Photo of Spelt pasta with salami and kale by WW

Spelt pasta with salami and kale

Total Time
15 min
5 min
10 min


Dry spelt pasta

250 g

Olive oil

2 tsp

Reduced-fat salami

100 g, chopped

Red onion

1 medium, thinly sliced

Red capsicum

1 medium, thinly sliced


1 clove(s), (2 tsp) crushed


280 g, leaves, chopped

Lemon juice

1 tbs

Low-fat ricotta cheese

80 g, (⅓ cup) crumbled


  1. Fill and boil the kettle. Pour boiling water into a large saucepan and return to the boil over high heat. Add pasta and a pinch of salt and cook, following packet instructions, until just tender. Drain, reserving ½ cup (125ml) cooking liquid. Return pasta to pan.
  2. Meanwhile, heat oil in a large non-stick frying pan over high heat. Cook salami, stirring, for 1 minute or until browned and crisp. Transfer to a plate lined with paper towel.
  3. Cook onion, capsicum and garlic in same pan, stirring, for 2 minutes or until softened. Add kale and cook, stirring, for 2 minutes or until wilted. Remove from heat and stir in juice. Season with salt and pepper.
  4. Add kale mixture, half the salami and reserved cooking liquid to pasta and toss to combine. Top pasta with ricotta and remaining salami to serve.


TIPS: • Suitable for leftovers. Store in an airtight container in the fridge for up to 3 days. • To save time, use a mandolin, V-slicer or the slicing attachment on a food processor to thinly slice the onion and capsicum. • Add it: 2 tbs chopped walnuts (toasted) with ricotta in Step 4. • Swap it: Kale for shredded silverbeet, cavolo nero (Tuscan cabbage) or spinach.