Kelly JensenThis Kale Ricotta Pasta recipe is a creamy simple weeknight dinner recipe loaded with fresh kale, creamy ricotta cheese, onions, and garlic. This is a hearty and comforting dinner recipe the whole family will love… and ready in under 30 minutes!
This Savory Ricotta and Kale Pasta Recipe Is:
- Bright
- Creamy
- Decadent
- Luxurious
- Ready in 20 Minutes
- Vegetarian and Gluten Free
Comfort Food Pasta Recipes for the WIN!
This Kale and Ricotta Pasta Recipe is the tastiest, coziest dinner meal. It’s perfect for a hearty meal for the family, and also great to make for company if you are having guests for dinner. It makes a great holiday dinner to serve to guests as well. This pasta is ready quickly, takes very little prep time, and is delicious served up with some simple garlic bread and a side salad with vinaigrette.
Easy Kale Recipe Ideas
This recipe is great for those who don’t love kale… just add cheese! This kale ricotta pasta is what I call an Easy Weekday Meal – which is on your table in under 30 minutes – in this case, just 20! These quick and simple recipes are perfect for those nights when you want a healthy homecooked meal but don’t want to spend a ton of time in the kitchen. I have a whole section of The Herbeevore dedicated to Easy Weeknight Meals, that are great for the whole family. From soups and stews, to pastas and proteins – a healthy meal can be on your table in no time. Even faster than ordering takeout!
What’s In This Ricotta and Kale Pasta Recipe?
- Gluten Free Spaghetti Pasta: I like to use a gluten free pasta in this recipe to keep it wheat free. Gluten free pasta has come a long way in the past few years, and this is one of my favorites. If you haven’t tried gluten free pasta in a while, give it a shot – it’s hearty and delicious.
- Olive Oil: I like to use this fruity Zoe olive oil which has a fantastic flavor and deep color- it’s really inexpensive online here, so I keep a few liters stocked up in my pantry. For the quality of oil you get, it’s an excellent value, I would highly recommend!
- Ricotta Cheese – this creamy and irresistible ricotta cheese is a fantastic base layer for this toast! I’ll also include a vegan version in the recipe card below if you don’t eat dairy… but if you DO eat dairy I’d highly recommend this delicious whole milk ricotta.
- Kale and Garlic – I used produce that I got from my Misfits Market box – they sell all organic produce at a very discounted price, and purchase right from the farmers. We get Misfit Market boxes every month and love the seasonal variety. You can get $10 off your first box by clicking here!
- Red Chili Pepper Flakes: for a little heat! I like to add a few shakes to this recipe to give this dish a nice complex depth of flavor.
- Pink Himalayan Sea Salt: I like to use a pink Himalayan Sea Salt in my kitchen, which has more natural minerals than plain processed table salt. It’s fairly inexpensive, so I’d recommend this salt if you’re looking for an easy way to level up your spice pantry.
- Tellicherry Peppercorns: Like the salt, it’s amazing the flavor difference you can get with really good tellicherry black pepper. Amazon has a generic brand tellicherry peppercorn which is the same price is buying pre-ground, and has a million times more flavor… so I use these really great tellicherry peppercorns, which I would definitely recommend.
Make Kale Ricotta Pasta Gluten Free for a Healthy Version
This gluten free kale and ricotta pasta recipe is a simple meal to make without the wheat. I’m all about making recipes gluten free when I can. Gluten free cooking does NOT have to be bland, boring, or flavorless… It’s quite the opposite when done right. By building meals around gluten free pantry staples and swapping in a few wheat-less ingredients you can make healthier meals for you and your family. I made a list of my 125 favorite gluten free pantry ingredients that we use on a weekly basis, and check out all my gluten free recipes here that are on The Herbeevore. These easy and healthy recipes are fantastic meals for everyone at your table.
How Do I Make Kale Ricotta Pasta with Garlic?
- Bring a large pot of water to a boil. Cook pasta according to package instructions. Drain, add the noodles back to the pot, and set aside.
- Sauté the kale: in a pan, add the olive oil and chopped garlic, sauté over low heat for 4 to 5 minutes. Add kale, salt, pepper, red pepper flakes, and cook for an additional 2 minutes until kale has wilted and is a deep green color.
- To the noodles in the pot, add the sauteed kale mixture, and add 3/4 of the ricotta cheese (save the rest for garnishing). Stir well to combine, until the pasta is coated in the kale and creamy ricotta sauce. Taste and add more salt & pepper if desired.
- Serve the pasta on a plate, and add few small dollops of fresh ricotta. Top with extra freshly cracked tellicherry pepper and enjoy.
Other Fancy Weekend Breakfast Recipes You’ll Love!
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Kale Ricotta Pasta
Ingredients
- 1 16 ounce box spaghetti gluten free
- 1 tablespoon olive oil
- 1 sweet onion chopped
- 4 cloves garlic minced
- 4 cups fresh kale stems removed
- 2 cups ricotta see notes below for a vegan ricotta
- 1/4 teaspoon Crushed Red Pepper Flakes
- 1/2 teaspoon Himalayan sea salt
- 1/2 teaspoon freshly ground Tellicherry Black Pepper
Instructions
- Bring a large pot of water to a boil. Cook pasta according to package instructions. Drain, add the noodles back to the pot, and set aside.
- Sauté the kale: in a pan, add the olive oil and chopped garlic, sauté over low heat for 4 to 5 minutes. Add kale, salt, pepper, red pepper flakes, and cook for an additional 2 minutes until kale has wilted and is a deep green color.
- To the noodles in the pot, add the sauteed kale mixture, and add 3/4 of the ricotta cheese (save the rest for garnishing). Stir well to combine, until the pasta is coated in the kale and creamy ricotta sauce. Taste and add more salt & pepper if desired.
Notes
- 1 12-ounce block silken tofu
- 1 clove garlic
- 2 tablespoons nutritional yeast
- 2 tablespoons olive oil
- 1 tablespoon apple cider vinegar
- 1 teaspoon Italian seasonings
- Pinch of Salt
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