Cherry tomato, kale, ricotta & pesto pasta

Cherry tomato, kale, ricotta & pesto pasta

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(25 ratings)

Prep: 10 mins Cook: 15 mins

Easy

Serves 4
Fresh basil sauce and cherry tomatoes give this healthy dish a beautiful colour - it's also full of fibre and vitamin C

Nutrition and extra info

  • Vegetarian
  • Healthy

Nutrition: per serving

  • kcal641
  • fat17g
  • saturates2g
  • carbs99g
  • sugars9g
  • fibre7g
  • protein24g
  • salt0.4g
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Ingredients

  • 2 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 3 garlic cloves, chopped
  • 1 tsp crushed chilli flakes
  • 2 x 400g cans cherry tomatoes
  • 500g penne
  • 200g kale, chopped
    Kale

    Kale

    kay-el

    A member of the cabbage family, kale comes in two forms: kale, which has smooth leaves, and…

  • 4 tbsp ricotta
    Ricotta

    Ricotta

    ree-cot-a

    Ricotta is an Italian cheese made from whey and traditionally a by-product of…

  • 4 tbsp fresh pesto
    Pesto

    Pesto

    Pess-toh

    Pesto is a generic Italian name for any sauce made by pounding ingredients together.

    The…

  • parmesan or vegetarian alternative, to serve (optional)
    Parmesan

    Parmesan

    parm-ee-zan

    Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…

Method

  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.

  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.

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Comments, questions and tips

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justina87
19th Dec, 2013
This is nice but required A LOT of black pepper, plus added chillies, shallots and bacon to make it a bit more substantial.
hannah6055's picture
hannah6055
16th Oct, 2013
Looks delicious!
VoldemortHasReturned's picture
VoldemortHasReturned
16th Oct, 2013
Absolutely easy to make, tastes amazing!
clairelmoon
17th May, 2013
5.05
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.
rikkeb
19th Mar, 2013
5.05
I really love this!!! I used cottage cheese instead of ricotta, worked very well!
helskihels
20th Feb, 2013
5.05
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!
emurray4
18th Feb, 2013
5.05
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.
hmeagher
14th Feb, 2013
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!
f_ruhaimi
19th Dec, 2012
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!
babe9305
21st Oct, 2012
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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