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Roasted Garlic Spaghetti with Kale & Ricotta

This roasted garlic spaghetti is creamy from the ricotta and full of freshness from the lemon zest. It's so easy to make this healthy and flavourful weeknight pasta.
Course Main Course
Cuisine Italian
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 4 servings
Calories 573kcal
Author Amy Fulwood

Ingredients

  • 1 bulb Garlic
  • Olive Oil
  • 400 g Spaghetti
  • 200 g Kale
  • 150 g Olives chopped
  • 1 tablespoon Chilli Flakes
  • 1 Lemon zested
  • 250 g Ricotta
  • 3 tablespoon Capers
  • Salt and Pepper
UK Measures - US Measures

Instructions

  • Heat the oven to 180°C/360°F. Cut the top off the bulb of garlic, drizzle with olive oil and wrap in foil. Place in the oven for 20 minutes. When it's cooked squeeze out the cloves of garlic and mash with a fork. Mix with the ricotta.
  • Cook the spaghetti according to packet instructions. Reserve a mugful of pasta water.
  • Heat a drizzle of olive oil in a frying pan over a medium heat. Add the kale and saute for a few minutes. Using tongs lift the spaghetti directly from the water into the kale and toss together. Add the chilli flakes, lemon zest, ricotta, olives and a few tablespoons of pasta water and toss everything together again. Serve topped with a drizzle of olive oil and plenty of salt and pepper.

Notes

Nutrition information is an estimate and will vary depending on the ingredients used.

Nutrition

Calories: 573kcal | Carbohydrates: 86g | Protein: 23g | Fat: 16g | Saturated Fat: 6g | Cholesterol: 31mg | Sodium: 872mg | Potassium: 626mg | Fiber: 6g | Sugar: 3g | Vitamin A: 6015IU | Vitamin C: 74.6mg | Calcium: 261mg | Iron: 3.1mg