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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.
Prep Time
10
mins
Cook Time
10
mins
Total Time
20
mins
Course:
Pasta meals
Cuisine:
Italian
Diet:
Vegetarian
Keyword:
mains, pasta
Servings:
4
bowls
Calories:
649
kcal
Author:
Emily Leary
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
Metric
-
Ounces
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:
649
kcal
|
Carbohydrates:
87
g
|
Protein:
28
g
|
Fat:
21
g
|
Saturated Fat:
9
g
|
Cholesterol:
43
mg
|
Sodium:
293
mg
|
Potassium:
786
mg
|
Fiber:
4
g
|
Sugar:
7
g
|
Vitamin A:
6272
IU
|
Vitamin C:
73
mg
|
Calcium:
418
mg
|
Iron:
3
mg