Kale & Ricotta Pasta ?


Kale & Ricotta Pasta ?

Speedy-to-boot ?

Got 20 minutes? Make this kale and ricotta pasta. It is literally ready in however long it takes for your pasta to cook. Super easy. So easy, that I am sure many of you even have most of the ingredients already in your fridge. Will you own up to having some kale in your fridge overstaying its welcome? Well this recipe will put that kale to perfect use.

And if gluten is a concern, just use a good brown rice pasta. We always suggest brown rice (as opposed to quinoa or corn), as it is the only gluten free pasta which we have found that never disintegrates.

Now, in terms of quantities, this recipe adapts well. If you love your kale, just add more. If you love your garlic (??!), add more. Got some salmon? Grill it and add it on top. Catch the drift?

Don’t forget that kale loves a touch of lemon, particularly if there is salmon involved. And if you are not too big on citrus, a decent dose of lemon grind will do. Oh, and if you like it extra cheesy (??!!!) add a touch of Parmiggiano Reggiano on top (please go the extra mile here and avoid the American ‘parmesan cheese’… your palates will thank you).

Do yourself the favour of becoming addicted to this pasta.

Kale & Ricotta Pasta
Kale & Ricotta Pasta


Kale & Ricotta Pasta

Course: Entree
Cuisine: Italian
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 2
Author: Paola van der Hulst


  • 2 tablespoons extra virgin olive oil or cooking oil of choice
  • 2 garlic cloves finely minced or ran through a press
  • 12 pecans roughly chopped
  • 225 g kale, roughly chopped
  • 2 teaspoons finely grated lemon zest + lemon juice to taste
  • 2 tablespoons minced parsley
  • 1/4 cup ricotta
  • 1 tablespoon olive oil
  • Parmesan to taste
  • 200 g pasta of choice I like to use a gluten free brown rice spaguetti or fettucine


  1. Boil water for pasta and salt it. 

  2. While pasta is cooking, mix together the ricotta, lemon zest and parsley in a bowl. Season to taste with salt and pepper, and set aside.
  3. In a skillet over medium heat, add your olive oil. Add the garlic and sauté briefly. Add in the pecans and continue to stir until golden. Add the kale and continue to sauté until leaves just begin to soften (about two to three minutes). Be careful not to overcook them, as we want them to still have some texture.

  4. When pasta is cooked al dente (see timing instructions on package but check a minute before indicated time), drain pasta and toss into the pan with the kale. If the kale is done before remove it from the heat (preferable than having an overcooked vegetable). Mix it well with some olive oil and add the ricotta mixture. Toss it around rapidly without over-mixing, add some Parmesan, and serve at once.



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