Cherry Tomato Kale Ricotta Pesto Pasta Food

CHERRY TOMATO, KALE, RICOTTA & PESTO PASTA

Cherry tomato, kale, ricotta & pesto pasta image

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

Provided by Jennifer Joyce

Time 25m

Number Of Ingredients 9

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)

Steps:

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.
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.

Nutrition Facts : Calories 641 calories, Fat 17 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 99 grams carbohydrates, Sugar 9 grams sugar, Fiber 7 grams fiber, Protein 24 grams protein, Sodium 0.4 milligram of sodium

FRESH TOMATO, KALE, AND CAPER BERRY PASTA

Fresh Tomato, Kale, and Caper Berry Pasta image

The sweet and juicy tomatoes perfectly contrast with the salty caper berries and creamy ricotta in this super-simple spaghetti-it's my go-to when I need a quick meat-free weeknight dish.

Provided by Donna Hay

Categories Pasta Tomato Kid-Friendly Quick & Easy Dinner Ricotta Vegetarian Peanut Free Soy Free No Sugar Added Kosher Small Plates

Yield 4 Servings

Number Of Ingredients 9

Ingredients

1 3/4 pounds cherry tomatoes, quartered
1 tablespoon red wine vinegar
1/3 cup extra-virgin olive oil
Sea salt and cracked black pepper
1 pound spaghetti
1/3 cup store-bought pesto
2 cups baby kale leaves
1/3 cup caper berries
1 cup fresh ricotta

Steps:

Place the tomatoes, red wine vinegar, oil, salt and pepper in a large bowl and, using a fork, gently crush the tomatoes. Set aside to marinate for 10 minutes.
While the tomato is marinating, cook the pasta in a large pot of salted boiling water for 8-10 minutes or until al dente. Drain the pasta and place in a large bowl, add the pesto and toss to coat. Top with the tomato mixture, kale, caper berries, ricotta, salt and pepper to serve.

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