Cherry tomato, kale, ricotta & pesto pasta

A bowl of food on a plate Speedy Suppers Recipes

Preparation and cooking time

  • Prep:10 mins
  • Cook:15 mins
  • Easy
  • Serves 4

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

Nutrient Unit
kcal 641
fat 17g
saturates 2g
carbs 99g
sugars 9g
fibre 7g
protein 24g
salt 0.4g


  • 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)
Stuffed red peppers


  • STEP 1

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.

  • STEP 2

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.

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