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Jump to Recipe PrintThis 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.
Ready in under 30 minutes, a hearty vegetarian dinner idea. Serve with easy homemade garlic knots and a fresh chopped salad for a full meal!
This Savory Ricotta and Kale Pasta Recipe Is:
- Bright
- Creamy
- Decadent
- Luxurious
- Ready in 20 Minutes
- Vegetarian and Gluten Free
Comfort Food Pasta Recipes
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 hearty 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 tasty meal can be on your table in no time. Even faster than ordering takeout!
What’s In This Ricotta and Kale Pasta Recipe?
See the recipe card below for full ingredient amounts and recipe instructions!
- Spaghetti: 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.
- Extra virgin olive oil
- 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
- 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 & Black Pepper
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 Sea Salt
- 1/2 teaspoon 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
Nutrition
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