Delicious Italian-style cherry tomato pasta made with penne, kale and parmesan cheese – a soy-free vegetarian delight.
Special diets: Vegetarian | soy-free |
️Allergens: not vegan | gluten | lactose | nuts | eggs |
⏱ 32 mins – easy
🍽 4 servings – 693 kcal per serving
- ¼ tsp black pepper
- 1¼ tsp salt
- 2 tbsp olive oil
- 3 cloves of garlic
- 1 tsp chili flakes
- 28 oz cherry tomatoes
- 18 oz penne pasta
- 7 oz kale
- 4 tbsp ricotta cheese
- 4 tbsp pesto
- 1 oz parmesan cheese
- 1 knife
- 1 peeler
- 1 saucepan
- 1 colander
- 1 casserole pot
- 1 wooden spoon
- 4 bowls
Peel the garlic , then chop it.
Rinse and drain the kale in a colander.
Chop the drained kale.
To shave parmesan cheese, use a peeler.
In a saucepan, combine the olive oil and garlic. Stir-fry for 2 minutes, then add chili flakes, cherry tomatoes, salt, and black pepper. Stir for another 2 minutes, then reduce to a low heat and let it simmer for 10 minutes. To make your tomato sauce, turn off the heat.
Combine 21 cups of water and 1 teaspoon of salt in a casserole pot. Heat the pot for 2 minutes before adding the penne pasta. Cook the pasta for 8 minutes before adding the kale to the pot. Cook for another 2 minutes on low heat before turning off the heat to get a cooked penne-kale dish.
Drain the cooked penne-kale in a colander.
Transfer the drained penne-kale to the saucepan with the tomato sauce.
Transfer the mixture to a bowl after stirring with a wooden spoon. Mix in the ricotta cheese. Drizzle the pesto over the top and sprinkle with the shaved parmesan cheese.
It’s ready to be served !