This week's recipe takes very little effort but tastes absolutely delicious! Getting in your veggies is super easy here, and feel free to add any other veggies you like!
Kale became the superfood craze a few years ago, but it wasn't without reason! The number of nutrients that kale holds is amazing. Kale has a number of vitamins, and a lot of them, including vitamin K, vitamin A and vitamin C. Vitamin A is super important for eye health and immunity, vitamin C is great for building and maintaining body tissues, and helps with a number of bodily functions. Vitamin K is important for blood clotting and bone health. Kale also has phytonutrients that help with DNA cell repair and prevent the development of cancer cells. Kale even has iron, protein and calcium! It's also a great source of omega-3 fatty acids, which we need for fighting inflammation and reducing the risk of illnesses such as heart disease, stroke and cardiac arrest.
You can use canned tomatoes or fresh tomatoes in this recipe, but if you're using fresh, make sure to add some water (preferably pasta water!) to make it saucy. Tomatoes are a great source of nutrients, supplying fiber, vitamins A, C and K, and minerals like potassium and phosphorus. All these nutrients contribute to a number of health benefits, including supporting heart health, eye health and easing menopause symptoms!
Using chickpea pasta is much better than regular pasta because not only can you not really tell the difference, you're getting many more nutrients! Chickpea pasta is, obviously, made from chickpeas/garbanzo beans, and are a fantastic source of legumes. Chickpeas are great because they are full of fiber, which keeps you full for longer, making them better than regular white pasta. Chickpeas are also a great source of protein!
The ricotta in here not only adds that creamy texture, but it's also a great source of protein!
Tomato, Kale & Ricotta Pasta
Prep: 10 mins
Cook: 15 mins
Total: 25 mins
Recipe by BBC Good Food
1 tbsp olive oil
2 garlic cloves, minced
1/2 tsp chilli flakes
1 14 oz can cherry tomatoes (or 14 oz fresh cherry tomatoes and some water)
4 oz chickpea pasta
4 cups kale, chopped
2 tbsp ricotta
Salt & pepper
Parmesan to serve
Heat the oil in a large saucepan. Add the garlic and cook for 1 min or until fragrant.
Add chilli flakes and tomatoes, season with salt & pepper, and simmer for 15 mins until the sauce is thick.
While the sauce is cooking, cook the pasta according to pack instructions – add the kale for the final 2 mins of cooking.
Drain the pasta and stir into the sauce, then divide between 2 bowls. Top each with a dollop of ricotta and parmesan. Enjoy!
You can use canned tomatoes or fresh tomatoes in this recipe, but if you're using fresh, make sure to add some water (preferably pasta water!) to make it saucy.