Fresh Tomato, Kale, and Caper Berry Pasta
- Preparing Time: -
- Total Time: -
- Served Person: 4 Servings
- 1 pound spaghetti
- 1 tablespoon red wine vinegar
- 1/3 cup extra-virgin olive oil
- sea salt and cracked black pepper
- 1 cup fresh ricotta
- 1 3/4 pounds cherry tomatoes, quartered
- 1/3 cup store-bought pesto
- 2 cups baby kale leaves
- 1/3 cup caper berries
- Carbohydrate 99 g(33%)
- Cholesterol 33 mg(11%)
- Fat 35 g(54%)
- Fiber 7 g(28%)
- Protein 25 g(50%)
- Saturated Fat 9 g(45%)
- Sodium 298 mg(12%)
- Calories 811
Preparation Place the tomatoes, red wine vinegar, oil, salt and pepper in a large bowl and, using a fork, gently crush the tomatoes. Set aside to marinate for 10 minutes. While the tomato is marinating, cook the pasta in a large pot of salted boiling water for 8–10 minutes or until al dente. Drain the pasta and place in a large bowl, add the pesto and toss to coat. Top with the tomato mixture, kale, caper berries, ricotta, salt and pepper to serve. Reprinted from Donna Hay Magazine. Published by News Life Media. All rights reserved.
Preparation Place the tomatoes, red wine vinegar, oil, salt and pepper in a large bowl and, using a fork, gently crush the tomatoes. Set aside to marinate for 10 minutes. While the tomato is marinating, cook the pasta in a large pot of salted boiling water for 8–10 minutes or until al dente. Drain the pasta and place in a large bowl, add the pesto and toss to coat. Top with the tomato mixture, kale, caper berries, ricotta, salt and pepper to serve. Reprinted from Donna Hay Magazine. Published by News Life Media. All rights reserved.
