Kale and Ricotta Pasta


  • 1 pound whole wheat pasta
  • 3 cup baby kale
  • 1 Tablespoon olive oil
  • 2 garlic cloves
  • Salt and pepper
  • 1 cup Sargento Ricotta Cheese
  • 1/2 cup Sargento Parmesan Cheese
  • Juice and zest from one lemon
  • 3 Tablespoons chopped pistachios


  1. Bring a large pot of water to a boil. Add salt. Add kale and cook for 3 minutes. Pull kale out of pot with a spider, or slotted spoon. Drain well. Add pasta and cook according to package directions.
  2. Heat a large sauté pan over medium heat, add olive oil. Cook garlic for 30 seconds. Add kale. Season with salt and pepper.
  3. Drain pasta (reserve some cooking liquid in case you need to thin your sauce). Add pasta to the sauté pan. Add ricotta cheese, half of the Parmesan, lemon zest and juice. Toss well. Add reserved cooking liquid if necessary. Serve with remaining Parmesan and pistachios.


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