Cherry tomato, kale, ricotta & pesto pasta

Jennifer Joyce4Source

10-30 minutes 2 of 5-a-day 4 servings 800 kcal or less basil basil sauce cabbage fibre good for you goodhealth greens italy mains pasta tubes quick seasonal thrifty tomato sauce vitamin c

Ingredients

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)

Method

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.

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.