Roasted Garlic and Tomato Pasta with Kale
Ingredients
The pasta
-
8
ounces
whole-wheat pasta
-
1/3
cup
pasta water
The vegetables
-
2
heads
garlic
-
4
large
tomatoes
-
2
medium
shallots
-
1
head
kale
-
1
handful
fresh basil leaves
The dairy
-
8
ounces
ricotta cheese
-
1/2
cup
parmesan cheese
The seasonings
-
2
tablespoons
olive oil
-
3/4
teaspoon
salt
-
1
pinch
red pepper flakes
Instructions
- Preheat the oven to 400°F and prepare the garlic for roasting.
- Wrap the garlic in foil and roast for 40 to 50 minutes until soft.
- Increase the oven temperature to 450°F and prepare the tomatoes and shallots in a baking dish.
- Bake the tomato mixture for about 20 minutes until soft.
- Squeeze the roasted garlic into a bowl and mix with parmesan, reserved pasta water, olive oil, and most of the ricotta until smooth.
- Combine the garlic mixture with the baked vegetables and pasta, then mix in the kale.
- Top with remaining ricotta, salt, and red pepper, and bake for an additional 10 minutes.
- Broil for 1 to 2 minutes to brown the top, garnish with basil, and serve.
Nutrition Facts (estimated)
Servings
6
Calories
242
Total fat
13g
Total carbohydrates
23g
Total protein
12g
Sodium
469mg
Cholesterol
27mg
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