Kale Ricotta Pasta
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!
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
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.
Nutrition
Calories: 397kcalCarbohydrates: 7gProtein: 9gFat: 10gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 31mgSodium: 212mgPotassium: 258mgFiber: 1gSugar: 1gVitamin A: 3640IUVitamin C: 42mgCalcium: 184mgIron: 1mg
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