Roasted Tomato and Kale Pasta with Garlic and Parmesan

A simple and flavorful pasta dish featuring roasted tomatoes and kale, seasoned with garlic and parmesan cheese. Perfect for a weeknight meal.

Prep Time

15 minutes

Total Time

45 minutes

Calories

645 kcal

Difficulty

Easy

Equipment

3 items

Cost

£1.79/serving

Season:

Meal Type:

Cuisine:

Main Ingredient:

Cooking Style:

Quick & Easy•Roasting

Ingredients

Servings

1pintCherry Tomatoes(Halved)

£2.20

1bunchKale(Torn into bite-sized pieces, stems removed)

£1.30

4clovesGarlic(Minced)

£0.30

3tablespoonsOlive Oil(Extra virgin)

£0.45

0.3teaspoonRed Pepper Flakes(Optional, for heat)

£0.10

0.5teaspoonSalt(Or to taste)

£0.01

0.3teaspoonBlack Pepper(Freshly ground, or to taste)

£0.05

1poundPasta(Penne, rotini, or farfalle work well)

£0.85

0.5cupParmesan Cheese(Grated, plus more for serving)

£1.75

1tablespoonLemon Juice(Freshly squeezed)

£0.15

Total Cost

£7.16

£1.79 per serving

Instructions

1.
Preheat oven to 400°F (200°C).
2.
In a large bowl, toss the halved cherry tomatoes, kale, minced garlic, olive oil, red pepper flakes (if using), salt, and pepper.
3.
Spread the tomato and kale mixture in a single layer on a baking sheet.
4.
Roast in the preheated oven for 20-25 minutes, or until the tomatoes are softened and slightly blistered, and the kale is slightly crispy.
5.
While the vegetables are roasting, cook the pasta according to package directions until al dente. Reserve about 1 cup of pasta water before draining.
6.
Add the cooked and drained pasta to the baking sheet with the roasted tomato and kale mixture.
7.
Add the grated Parmesan cheese and lemon juice. Toss to combine.
8.
If the pasta seems dry, add a little of the reserved pasta water until it reaches your desired consistency.
9.
Serve immediately, garnished with additional Parmesan cheese, if desired.

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My Notes

Nutrition Information

Nutrition per serving (320g)

645 kcal / 2699 kJ

Carbs

79g

30% of RDA

Fat

27g

39% of RDA

Protein

28g

56% of RDA

Detailed Breakdown

Fibre

8 g

27% of RDA

Sugar

12 g

13% of RDA

Sodium

680 mg

30% of RDA

Saturated Fat

7 g

35% of RDA

Chef's Tips

For a richer flavor, add a drizzle of balsamic glaze after roasting the vegetables.

You can substitute other types of cheese, such as pecorino romano or asiago, for the Parmesan.

To add some protein, consider adding cooked chicken, sausage, or white beans to the pasta.

Massage the kale with olive oil before roasting to help tenderize it.

Cooking Equipment

Oven

Large Pot

Baking Sheet

Wine Pairings

No wine pairing suggestions available for this recipe.

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