Lemon Ricotta Pasta With Kale (Vegan)
User Reviews
5.0
12 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
10 mins
-
Total Time
25 mins
-
Servings
6 servings
-
Calories
370 kcal
-
Course
Main Course
-
Cuisine
American
Lemon Ricotta Pasta With Kale (Vegan)
Report
This 1-pot lemon ricotta pasta is comforting, nutritious, and a lovely meal for weeknights! With kale, garlic, lemon zest and juice, and protein-rich vegan ricotta, ricotta pasta is a lazy vegan meal you can feel great about! Use any pasta you love, from whole-grain to gluten-free varieties. Ready in 25 minutes!
Share:
Ingredients
- 1 batch homemade tofu ricotta or 2 cups of your favorite ricotta tap for recipe; ready in 5 min.
- 16 ounces dry penne pasta or other variety use gluten-free or whole-grain as desired
- 1 tablespoon olive oil, optional, plus more for serving for oil-free omit or use a splash of veg broth
- 1 large bunch kale, thick stems removed, chopped
- 4 or 5 cloves garlic, minced
- 1 medium lemon
- salt and pepper
- red pepper flakes
For serving, optional:
- fresh parsley or basil
- vegan parmesan, homemade or store-bought tap for recipe
Add to Shopping List
Instructions
- Cook pasta in salted water according to package directions. Drain in a colander and give it a quick rinse with cool water to prevent sticking. Toss and let drain.
- Return the pot to the stove over medium heat. Add the oil, if using, and kale. Stirring frequently cook until dark green and softened, 6 or 7 minutes.
- Reduce heat to medium-low. Zest about half of the lemon into the pot. Add garlic and a pinch of salt and crushed red pepper. Stirring frequently cook for about 2 minutes.
- Add the cooked pasta to the pot and toss with the kale. Add the ricotta and stir to combine. Taste and add lemon zest, lemon juice, olive oil, salt and pepper as desired.
- Garnish with fresh herbs and vegan parm, if desired. Serve warm.
Notes
- Store leftover ricotta pasta in the refrigerator for up to 5 days. Depending on the pasta you use, it may not stand up well to freezing.
- Substitutions
- Gluten-Free - any GF pasta you enjoy is perfect for this recipe.
- Nut-free - in the ricotta use soy, coconut, or oat yogurt. Make sure it's completely unflavored and unsweetened.
- Soy-free - instead of the tofu ricotta linked in the recipe, use this 2-ingredient almond ricotta.
- Kale - spinach, broccoli, peas, and/or asparagus
Nutrition Information
Show Details
Calories
370kcal
(19%)
Carbohydrates
60g
(20%)
Protein
17g
(34%)
Fat
7g
(11%)
Cholesterol
0mg
(0%)
Potassium
340mg
(10%)
Fiber
4g
(16%)
Calcium
195mg
(20%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 370 kcal
% Daily Value*
| Calories | 370kcal | 19% |
| Carbohydrates | 60g | 20% |
| Protein | 17g | 34% |
| Fat | 7g | 11% |
| Cholesterol | 0mg | 0% |
| Potassium | 340mg | 7% |
| Fiber | 4g | 16% |
| Calcium | 195mg | 20% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
12 reviews
Excellent
Other Recipes
You'll Also Love
Lemon Ricotta Pasta With Roasted Chicken and Broccoli
Italian, American, International
0.0
(0 reviews)
