Cherry tomato, kale, ricotta & pesto pasta

Cherry tomato, kale, ricotta & pesto pasta requires around 25 minutes from start to finish. This lacto ovo vegetarian recipe serves 4 and costs $1.05 per serving. One portion of this dish contains approximately 21g of protein, 17g of fat, and a total of 641 calories. A mixture of cherry tomatoes, olive oil, kale, and a handful of other ingredients are all it takes to make this recipe so delicious. It works well as a main course. 419 people were impressed by this recipe. It is brought to you by BBC Good Food. Overall, this recipe earns a great spoonacular score of 100%. If you like this recipe, take a look at these similar recipes: Cherry Tomato Ricotta Pasta, Roasted Cherry Tomato and Ricotta Pasta Salad, and Zucchini, Cherry Tomato, and Fresh Ricotta Pasta.

Servings: 4

Preparation duration: 10 minutes

Cooking duration: 15 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Heat the oil in a large saucepan, addthe garlic and cook for 2 mins untilgolden. Add the chilli flakes and tomatoes,season well, and simmer for 15 mins untilthe sauce is thick and reduced.While the sauce is cooking, cook thepasta following pack instructions – addthe kale for the final 2 mins of cooking.Drain well and stir into the sauce, thendivide between 4 bowls. Top each witha dollop of ricotta, a drizzle of pesto andshavings of Parmesan, if you like.

 

Step by step:

1. Heat the oil in a large saucepan, addthe garlic and cook for 2 mins untilgolden.

2. Add the chilli flakes and tomatoes,season well, and simmer for 15 mins untilthe sauce is thick and reduced.While the sauce is cooking, cook thepasta following pack instructions – addthe kale for the final 2 mins of cooking.

3. Drain well and stir into the sauce, thendivide between 4 bowls. Top each witha dollop of ricotta, a drizzle of pesto andshavings of Parmesan, if you like.

Nutrition Information: