- Cook Time: 10 mins
- Serving: 4 Persons
Nutrition facts (per portion)
- Calories: 641
- Carbohydrate Content: 99g
- Fat Content: 17g
- Fiber Content: 7g
- Protein Content: 24g
- Saturated Fat Content: 2g
- Sodium Content: 0.4g
- Sugar Content: 9g
Cherry tomato, kale, ricotta & pesto pasta Recipe
Cherry tomato, kale, ricotta & pesto pasta is a Marathon recipe for 4 people, takes only 15 mins; recipe has olive oil, garlic clove and chilli flakes.
Ingredients
- Penne - 500g penne
- Garlic Clove - 3 garlic cloves, chopped
- Parmesan - parmesan or vegetarian alternative, to serve (optional)
- Cherry Tomato - 2 x 400g cans cherry tomatoes
- Olive Oil - 2 tbsp olive oil
- Chilli Flakes - 1 tsp crushed chilli flakes
- Pesto - 4 tbsp fresh pesto
- Kale - 200g kale, chopped
- Ricotta - 4 tbsp ricotta
Instructions
- 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.