Cherry tomato, kale, ricotta & pesto pasta

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• Emma

  15 October 2012

  Emma rated and commented on this recipe

  

  Really tasty and made a change to use kale rather than spinach with ricotta cheese. Easy to make so perfect weekday dinner, no tins of cherry toms in my supermarket so used chunky chopped tomatos instead. Will definitely have this again.

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• Julie

  19 October 2012

  Julie rated and commented on this recipe

  

  Tasty meal, nice and quick to prepare and cook. Used a bazil pesto that I added before serving (only because my family would say that they did'nt like it, without trying!). Would imagine that chopped chorizo fried with the garlic, would be a nice alternative for meat lovers.

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• Bethy

  21 October 2012

  Bethy commented on this recipe

  Very yummy, no complaints at my table, would recommend crushing the garlic, not chopping, and putting in less kale, and for approx. 5 mins not two.

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• MrsR

  19 December 2012

  MrsR commented on this recipe

  I have been looking for more ways to use kale than aumply just in salad. This was a really delicious weekday meal - my husband loved it!! Usually use mozzerella so the ricotta was a first but I loved it - really soft and yummy! I used cayenne chilli pepper instead of the chilli flakes because it was all I had and it really gave the meal a nice kick!

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• Helena

  14 February 2013

  Helena commented on this recipe

  Another great use for kale, is to make a kale pesto. Trust me, it is gorgeous. Replace the basil for kale. if you want to keep in the fridge for a week or so, dont add the parmesan cheese until you need to eat it, then it will keep safe and well in the fridge in a tight closed jar for up to a few weeks. happy kale pesto making!

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• Emma

  18 February 2013

  Emma rated and commented on this recipe

  

  Delicious. As someone who regularly cooks with spinach, it was a refreshing change to use kale in pasta recipe. The ricotta adds a richness that feels like a treat. Very quick and easy too.

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• helski

  20 February 2013

  helski rated and commented on this recipe

  

  Delicious! I used Gnocchi instead of pasta and fresh cherry tomatoes and it was one of the best things I've ever cooked! I can't believe the recipe says 3 cloves of garlic though- I used 2 and in my opinion that was too much. And I love garlic!

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• Rikke

  19 March 2013

  Rikke rated and commented on this recipe

  

  I really love this!!! I used cottage cheese instead of ricotta, worked very well!

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• ClaireLMoon

  17 May 2013

  ClaireLMoon rated and commented on this recipe

  

  Super quick and easy and really tastey! Perfect for a mid-week meal. I used a tin of chopped tomatoes and chilli powder and it worked really well. Will definitely make again.

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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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Difficulty and servings

Serves 4

Preparation and cooking times

Prep 10 mins

Cook 15 mins

Vegetarian, Super healthy

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)

PER SERVING

641 kcalories, protein 24.0g, carbohydrate 99.0g, fat 17.0 g, saturated fat 2.0g, fibre 7.0g, sugar 9.0g, salt 0.4 g

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