Photo: Charles Deluvio
Kale Pesto Pasta with Ricotta and Chili
9 ingredients
10 min + 10 min
4
openrecipes
Fresh and tasty kale pesto is tossed with spaghetti and topped with fluffy ricotta, chili flakes and a drizzle of olive oil.
Estimated Nutrition (whole recipe, rough)
365
Calories
10g
Protein
16g
Fat
48g
Carbs
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pasta | 1 cup cooked (140g) | 220 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Chili | 1 tsp (2.7g) | 8 |
| Spinach | 1 cup raw (30g) | 7 |
| Clove | 1 tsp ground (2g) | 7 |
| Garlic | 1 clove (3g) | 4 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 cup FOR THE KALE PESTO:
- 2 cloves Curly Kale, Stems Removed
- 1 Garlic
- ¼ teaspoons Lemon's Juice
- ¼ cups Red Pepper Flakes
- 1 pound Olive Oil
- 4 ounces, weight Kosher Salt To Taste
- 4 pinches FOR THE PASTA:
- 4 teaspoons Spaghetti Noodles
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By tastykitchen ·
Recipe sourced from
openrecipes