Courgette & ricotta pasta
Soft Italian cheeses like ricotta make a great sauce base when mixed with lemon, greens, herbs and pine nuts
Cherry tomato, kale, ricotta & pesto pasta
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 2 tbsp olive oil
- 3 garlic cloveschopped
- 1 tsp crushed chilli flakes
- 2 x 400g cans cherry tomatoes
- 500g penne
- 200g kalechopped
- 4 tbsp ricotta
- 4 tbsp fresh pesto
- parmesanor vegetarian alternative, to serve (optional)
Nutrition: per serving
- kcal641
- fat17g
- saturates2g
- carbs99g
- sugars9g
- fibre7g
- protein24g
- salt0.4glow
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.
