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kale ricotta pasta recipe vegetarian and vegan ricotta pasta noodles with kale garlic onions and olive oil pasta dishes

Kale Ricotta Pasta

The Herbeevore
This 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!
5 from 1 vote
Cook Time 20 mins
Total Time 20 mins
Course Dinner
Cuisine American
Servings 8 servings
Calories 397 kcal

Ingredients
  

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

Vegan Ricotta Recipe
  • 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 
Add all ingredients to a blender or food processor, and combine until smooth.
 
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Nutrition

Calories: 397kcalCarbohydrates: 7gProtein: 9gFat: 10gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 31mgSodium: 212mgPotassium: 258mgFiber: 1gSugar: 1gVitamin A: 3640IUVitamin C: 42mgCalcium: 184mgIron: 1mg
Keyword creamy ricotta kale pasta, kale and ricotta noodles, kale ricotta pasta, ricotta kale noodles, ricotta kale pasta, spaghetti with ricotta and kale
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