What do you do when you have a bunch of excess kale sitting in your refrigerator and aren’t sure what to use it for? Make an inventive vegetable pasta, of course!
This dish came to me the other night after I assembled what few things I had in the kitchen – ricotta, kale, a red pepper, a can of crushed tomatoes and a little garlic. I figured, “why not?” and into the pan it went.
The result was this pleasing pasta dish, full of veggies with a little added calcium via the ricotta…and the best part? It’s heavy enough to fill you but light enough to be eaten even on the warm days of late summer, early fall.
2 tbsp olive oil
2-3 cloves garlic, minced
1/2 large red pepper, chopped
1 28 oz can crushed tomatoes
2 cups chopped kale
1/4 tsp pepper
salt to taste
1 tsp oregano
1/4 cup ricotta
In a large skillet, heat the olive oil over medium heat. Stir in garlic and cook, stirring constantly for 1-2 minutes until just starting to brown.
Stir in red pepper and cook for 3-5 minutes, stirring constantly until pepper is just softened.
Pour in crushed tomatoes and stir to combine. Heat to a boiling.
Stir in kale, pepper, salt and oregano and cover. Reduce heat to low and simmer about 10 minutes until kale is softened and wilted.
Remove from heat and stir in ricotta. Serve immediately over pasta (or mix together with a half pound of cooked pasta like I did.)