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Roasted Garlic and Tomato Pasta with Kale

The roasted garlic in this Roasted Garlic and Tomato Pasta with Kale recipe is the real winner, as it will help kick it up a notch! This dish is great on it's own or with a side of steak or grilled sausage.

Prep Time
20 mins
Cook Time
20 mins
Additional Time
50 mins
Total Time
1 hr 30 mins
Servings: 6
Course: Dinner
Cuisine: American

Ingredients

  • 2 heads garlic
  • 8 ounces whole-wheat pasta boiled according to package directions (saving pasta water for the sauce recipe below)
  • 4 large tomatoes cored and diced
  • 2 medium shallots peeled, cut in half, and thinly sliced
  • 2 tablespoons olive oil divided
  • 3/4 teaspoon salt
  • 1 pinch red pepper flakes
  • 8 ounces ricotta cheese set aside a few extra spoonfuls to dollop on top
  • 1/2 cup Parmesan Cheese freshly grated
  • 1/3 cup pasta water (reserved)
  • 1 head kale large ribs discarded and leaves thinly sliced (about 5 cups)
  • 1 handful fresh basil leaves sliced (optional garnish)

Instructions

    Cup of Yum
  1. Preheat oven to 400 degrees F. Peel off the papery outer layers of the heads of garlic, turn sideways, and cut a thin slice off the top of each to slightly expose the tips of the garlic cloves. Wrap in foil and roast in a loaf pan (or similar) until soft and caramelized (but not blackened), about 40 to 50 minutes. Let cool for 5 to 10 minutes.
  2. Turn the oven up to 450 degrees F. Combine the diced tomatoes, sliced shallots, 1 tablespoon of olive oil, salt, and red pepper to a rectangular (9 X 13") baking dish. Bake until the veggies are soft and the juices are released, about 20 minutes.
  3. Meanwhile, use your hand to gently squeeze the roasted garlic out of the bulb into a small mixing bowl.
  4. In the same bowl, add the parmesan, reserved pasta water, remaining tablespoon of olive oil, and most of the ricotta. Use the back of a fork to mash it all together until smooth.
  5. Add the garlic mixture and pasta to the the baking dish and then toss to combine with the tomatoes and shallots. Mix in the kale until well combined. Spoon the remaining ricotta in dollops on top, along with a little more salt and red pepper, and bake for 10 minutes more, until heated all the way through.
  6. Turn up to broil for 1 to 2 minutes to brown the top, garnish with fresh sliced basil leaves (if desired), and serve.

Notes

  • We recommend organic ingredients when feasible.
  • Can be gluten-free if using GF pasta.
  • Nutrition Facts Roasted Garlic and Tomato Pasta with Kale Amount Per Serving Calories 242 Calories from Fat 117 % Daily Value* Fat 13g20%Saturated Fat 5g31%Cholesterol 27mg9%Sodium 469mg20%Potassium 526mg15%Carbohydrates 23g8%Fiber 4g17%Sugar 4g4%Protein 12g24% Vitamin A 3433IU69%Vitamin C 46mg56%Calcium 241mg24%Iron 2mg11% * Percent Daily Values are based on a 2000 calorie diet.
  • Calories 242
  • Calories from Fat 117
  • % Daily Value*
  • Fat 13g
  • 20%
  • Saturated Fat 5g
  • 31%
  • Cholesterol 27mg
  • 9%
  • Sodium 469mg
  • 20%
  • Potassium 526mg
  • 15%
  • Carbohydrates 23g
  • 8%
  • Fiber 4g
  • 17%
  • Sugar 4g
  • 4%
  • Protein 12g
  • 24%
  • Vitamin A 3433IU
  • 69%
  • Vitamin C 46mg
  • 56%
  • Calcium 241mg
  • 24%
  • Iron 2mg
  • 11%