Nutrition balance score
Great
Glycemic Index
55
Low
Glycemic Load
33
High
Nutrition per serving
Calories465.3 kcal (23%)
Total Fat17.4 g (25%)
Carbs59.6 g (23%)
Sugars2.7 g (3%)
Protein17.9 g (36%)
Sodium225.8 mg (11%)
Fiber5.4 g (19%)
% Daily Values based on a 2,000 calorie diet
Ingredients
2 servings
Instructions
Step 1
Cook the pasta in a pan of boiling salted water according to the package instructions. Meanwhile, peel the garlic. Tear the stems out of the cavolo (kale) and discard, adding the leaves and the garlic to the pasta pan for 5 minutes. Pour 1 1/2 tablespoons of extra virgin olive oil into a blender, then finely grate in the Parmesan. Use tongs to carefully transfer the cavolo leaves and garlic straight into the blender and blitz for a few minutes until super-smooth. Taste and season to perfection with sea salt and black pepper.
Step 2
Drain the pasta, reserving a cupful of cooking water. Return the pasta to the pan and toss with the vibrant green sauce, loosening with a splash of reserved cooking water, if needed, then divide between your plates. Dot over the ricotta, drizzle with a tiny bit of extra virgin olive oil, and tuck right in.
Notes
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