Cavolo nero penne with a basil fried tomatoes
A creamy penne pasta, laced with deliciously garlicky cavolo nero and topped with sweet, aromatic pan fried basil tomatoes.
Servings: 4 bowls
Calories: 649kcal
Ingredients
- 400 g Barilla penne rigate
- 2 tbsp olive oil
- 200 g cavolo nero shredded
- 2 large cloves of garlic finely chopped
- 350 g baby plum tomatoes halved
- 10 g fresh basil shredded
- 250 g ricotta vegetarian if required
- 50 g Parmesan or vegetarian hard cheese alternative grated
- 100 ml whole milk
Instructions
- Put the pasta on to cook in plenty of boiling, salted water. It will take 10 minutes to become al dente.
- Meanwhile, warm half the olive oil in a pan and add half the garlic, then add the tomatoes and basil.
- Season and fry over a medium heat until the tomatoes are just softening and relinquishing their juices.
- In another pan, warm the remaining olive oil and garlic, and add the cavolo nero.
- Season and fry over a medium heat until wilted but still with bite.
- Stir in the ricotta and hard cheese.
- Add the milk and mix again.
- Drain the pasta and pour into the ricotta pan. Mix well.
- Serve the pasta into bowls, then spoon the tomatoes over the top. Finish with a mill of fresh pepper.
Video
Nutrition
Calories: 649kcal | Carbohydrates: 87g | Protein: 28g | Fat: 21g | Saturated Fat: 9g | Cholesterol: 43mg | Sodium: 293mg | Potassium: 786mg | Fiber: 4g | Sugar: 7g | Vitamin A: 6272IU | Vitamin C: 73mg | Calcium: 418mg | Iron: 3mg
Tried this recipe?Snap a pic and tag @amummytoo on Instagram or tag @EmilyLearyCooks on Twitter. I can't wait to see your posts!