Name: Cherry tomato, kale, ricotta & pesto pasta
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Cuisine: Italian
Ingredients: 2 tbsp olive oil; 3 garlic cloves chopped; 1 tsp crushed chilli flakes; 2 x 400g cans cherry tomatoes; 500g penne; 200g kale chopped; 4 tbsp ricotta; 4 tbsp fresh pesto; parmesan or vegetarian alternative, to serve (optional)

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Cherry tomato, kale, ricotta & pesto pasta

Cherry tomato, kale, ricotta & pesto pasta

Jennifer Joyce

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Serves 4

Easy

Prep: 10 mins

Cook: 15 mins

A star rating of 4.2 out of 5.38 ratingsRate

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Fresh basil sauce and cherry tomatoes give this healthy dish a beautiful colour - it's also full of fibre and vitamin C

Healthy

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

2 tbsp olive oil
3 garlic cloves

chopped
1 tsp crushed chilli flakes
2 x 400g cans cherry tomatoes
500g penne
200g kale

chopped
4 tbsp ricotta
4 tbsp fresh pesto
parmesan

or vegetarian alternative, to serve (optional)

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Nutrition: per serving

kcal641
fat17g
saturates2g
carbs99g
sugars9g
fibre7g
protein24g
salt0.4g

low

Method

step 1

Heat the oil in a large saucepan, add the garlic and cook for 2 mins until golden. Add the chilli flakes and tomatoes, season well, and simmer for 15 mins until the sauce is thick and reduced.
step 2

While the sauce is cooking, cook the pasta following pack instructions – add the kale for the final 2 mins of cooking. Drain well and stir into the sauce, then divide between 4 bowls. Top each with a dollop of ricotta, a drizzle of pesto and shavings of Parmesan, if you like.

Recipe from Good Food magazine, October 2012

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A star rating of 4.2 out of 5.38 ratings

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