Cherry Tomato Kale Ricotta Pesto Pasta Recipes

ONE-POT SPAGHETTI WITH CHERRY TOMATOES AND KALE

One-Pot Spaghetti With Cherry Tomatoes and Kale image

In this simple recipe, raw pasta and cherry tomatoes are simmered together in a single pan, cooking the pasta and forming a thick, starchy sauce at the same time. The efficient technique is internet famous, but this is the British cookbook author Anna Jones's vegetarian take on the phenomenon, adapted from her book "A Modern Way to Cook." The technique is easy to master and endlessly adaptable: When you add the kale, you could also toss in a couple of anchovies and a generous pinch of red-pepper flakes. When you season and top with cheese, you could add a pile of fresh chopped herbs, like mint, basil or oregano.

Provided by Tejal Rao

Categories easy, quick, weekday, weeknight, pastas, main course

Time 20m

Yield 4 servings

Number Of Ingredients 8

Ingredients

1 pound spaghetti
1 pound cherry tomatoes, halved (about 2 pints)
2 lemons, zested
1/4 cup plus 3 tablespoons olive oil
2 teaspoons kosher salt, plus more to taste
1 bunch kale or spinach, leaves only, washed and chopped
Black pepper
Parmesan, for serving

Steps:

Bring just over a quart of water to a boil. Meanwhile, place spaghetti, tomatoes, lemon zest, oil and 2 teaspoons kosher salt in a large, dry, shallow pan. (The pan should be large enough that the dry spaghetti can lie flat.)
Carefully add the boiling water to the pan with the spaghetti. Cover pan, and bring up to a boil. Remove lid and simmer for about 6 minutes, using tongs to move the spaghetti around now and then so it doesn't stick. Add kale or spinach and continue cooking until remaining liquid has reduced to a sauce and the pasta is cooked through. Taste, season with salt and pepper, and top with Parmesan.

Nutrition Facts : @context http, Calories 697, UnsaturatedFat 21 grams, Carbohydrate 99 grams, Fat 26 grams, Fiber 9 grams, Protein 19 grams, SaturatedFat 4 grams, Sodium 913 milligrams, Sugar 9 grams

FRESH TOMATO, KALE, AND CAPER BERRY PASTA

Fresh Tomato, Kale, and Caper Berry Pasta image

The sweet and juicy tomatoes perfectly contrast with the salty caper berries and creamy ricotta in this super-simple spaghetti-it's my go-to when I need a quick meat-free weeknight dish.

Provided by Donna Hay

Categories Pasta Tomato Kid-Friendly Quick & Easy Dinner Ricotta Vegetarian Peanut Free Soy Free No Sugar Added Kosher Small Plates

Yield 4 Servings

Number Of Ingredients 9

Ingredients

1 3/4 pounds cherry tomatoes, quartered
1 tablespoon red wine vinegar
1/3 cup extra-virgin olive oil
Sea salt and cracked black pepper
1 pound spaghetti
1/3 cup store-bought pesto
2 cups baby kale leaves
1/3 cup caper berries
1 cup fresh ricotta

Steps:

Place the tomatoes, red wine vinegar, oil, salt and pepper in a large bowl and, using a fork, gently crush the tomatoes. Set aside to marinate for 10 minutes.
While the tomato is marinating, cook the pasta in a large pot of salted boiling water for 8-10 minutes or until al dente. Drain the pasta and place in a large bowl, add the pesto and toss to coat. Top with the tomato mixture, kale, caper berries, ricotta, salt and pepper to serve.

CHERRY TOMATO, KALE, RICOTTA & PESTO PASTA

Cherry tomato, kale, ricotta & pesto pasta image

Fresh basil sauce and cherry tomatoes give this healthy dish a beautiful colour - it's also full of fibre and vitamin C

Provided by Jennifer Joyce

Categories Dinner, Main course

Time 25m

Number Of Ingredients 9

Ingredients

2 tbsp olive oil
3 garlic cloves , chopped
1 tsp crushed chilli flakes
2 x 400g cans cherry tomatoes
500g penne
200g kale , chopped
4 tbsp ricotta
4 tbsp fresh pesto
parmesan or vegetarian alternative, to serve (optional)

Steps:

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.

Nutrition Facts : Calories 641 calories, Fat 17 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 99 grams carbohydrates, Sugar 9 grams sugar, Fiber 7 grams fiber, Protein 24 grams protein, Sodium 0.4 milligram of sodium

EASY KALE PESTO PASTA WITH CHERRY TOMATOES

Easy Kale Pesto Pasta with Cherry Tomatoes image

Perfectly al dente bow tie pasta tossed with garlicky, nutrient-rich pesto and juicy cherry tomatoes and then flecked with Parmesan cheese makes the perfect easy weeknight meal.

Provided by Kare for Kitchen Treaty

Time 30m

Number Of Ingredients 11

Ingredients

1/2 cup plain walnuts
2 medium garlic cloves (chopped)
3 cups kale (chopped)
1/2 cup grated Parmesan cheese + a couple additional tablespoons for sprinkling on top
Approx. 2/3 cup extra virgin olive oil
Coarse salt and freshly ground pepper to taste
8 ounces bow tie pasta
1/2 cup kale & toasted walnut pesto
1 1/2 cups cherry tomatoes (halved)
1/2 cup Parmesan cheese (shredded)
Coarse salt and freshly ground pepper to taste

Steps:

In a medium saute pan over medium heat, stir the walnuts until just lightly toasted, about two minutes. Remove from heat and let cool.
Pulse the garlic in a food processor until finely chopped, then add the kale, walnuts, and Parmesan cheese. Pulse until chopped, turning it off periodically and removing the top to press the kale down toward the blade if necessary.
With the food processor running on low, pour the olive oil in in a steady stream until it forms a sauce.
Add salt and pepper to taste.
Boil the pasta in salted water until al dente, per package directions. Reserve 1/4 cup of the cooking liquid. Drain the pasta, then let cool for a few minutes.
Add the pasta to a large serving bowl along with 1/2 cup of the pesto, cherry tomatoes, and 1/2 cup Parmesan cheese. Toss until combined, adding a bit of the pasta cooking liquid if necessary which will help distribute the pesto throughout the pasta.
Add salt and pepper to taste.
Sprinkle additional Parmesan cheese atop the pasta and serve at room temperature.

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