Roasted Garlic and Tomato Pasta with Kale

I’m all about one-dish dinners right now. And if they don’t include meat? That’s a big bonus as my daughter is still not eating meat after giving it up over the summer. This Roasted Garlic and Tomato Pasta with Kale recipe is the type of dish that you could easily serve with some grilled sausages or steaks on the side if you want, but it’s also super hearty and stands on its own just fine!

Roasted Garlic and Tomato Pasta with Kale on 100 Days of Real Food

How to Roast Garlic

The star of this dish is the roasted garlic. I honestly forgot about roasted garlic for a while (do you ever do that?). I just hadn’t made it in forever and forgot how good and easy it is to make. All you have to do is cut off the top of the garlic bulb (exposing the individual cloves of garlic), wrap it in foil, and stick it in a 400 degree F oven for 45 minutes to an hour. The outcome will be nothing like what you started with … forget the pungent bite of raw garlic and get ready for a smooth spread that has a sweeter, caramelized flavor. It’s so good I could eat it plain with a spoon, haha.

Roasted garlic is great spread on toasts or mixed into pasta or other savory dishes. Prepare to kick things up a notch and reinvent boring old dishes with roasted garlic! It’s such an easy way to change things in a big way.

Other Pasta Dishes You Might Enjoy

Roasted Garlic and Tomato Pasta with Kale

The roasted garlic in this Roasted Garlic and Tomato Pasta with Kale recipe is the real winner, as it will help kick it up a notch! This dish is great on it’s own or with a side of steak or grilled sausage.

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Roasted Garlic and Tomato Pasta with Kale on 100 Days of Real Food

Ingredients

  • 2
    heads
    garlic
  • 8
    ounces
    whole-wheat pastaboiled according to package directions (saving pasta water for the sauce recipe below)
  • 4
    large
    tomatoescored and diced
  • 2
    medium
    shallotspeeled, cut in half, and thinly sliced
  • 2
    tablespoons
    olive oildivided
  • 3/4
    teaspoon
    salt
  • 1
    pinch
    red pepper flakes
  • 8
    ounces
    ricotta cheeseset aside a few extra spoonfuls to dollop on top
  • 1/2
    cup
    parmesan cheesefreshly grated
  • 1/3
    cup
    pasta water(reserved)
  • 1
    head
    kalelarge ribs discarded and leaves thinly sliced (about 5 cups)
  • 1
    handful
    fresh basil leavessliced (optional garnish)

Instructions

  1. Preheat oven to 400 degrees F. Peel off the papery outer layers of the heads of garlic, turn sideways, and cut a thin slice off the top of each to slightly expose the tips of the garlic cloves. Wrap in foil and roast in a loaf pan (or similar) until soft and caramelized (but not blackened), about 40 to 50 minutes. Let cool for 5 to 10 minutes.

  2. Turn the oven up to 450 degrees F. Combine the diced tomatoes, sliced shallots, 1 tablespoon of olive oil, salt, and red pepper to a rectangular (9 X 13″) baking dish. Bake until the veggies are soft and the juices are released, about 20 minutes.

  3. Meanwhile, use your hand to gently squeeze the roasted garlic out of the bulb into a small mixing bowl.

  4. In the same bowl, add the parmesan, reserved pasta water, remaining tablespoon of olive oil, and most of the ricotta. Use the back of a fork to mash it all together until smooth.

  5. Add the garlic mixture and pasta to the the baking dish and then toss to combine with the tomatoes and shallots. Mix in the kale until well combined. Spoon the remaining ricotta in dollops on top, along with a little more salt and red pepper, and bake for 10 minutes more, until heated all the way through.

  6. Turn up to broil for 1 to 2 minutes to brown the top, garnish with fresh sliced basil leaves (if desired), and serve.


Recipe Notes

We recommend organic ingredients when feasible.

Can be gluten-free if using GF pasta.

Nutrition Facts

Nutrition Facts

Roasted Garlic and Tomato Pasta with Kale

Amount Per Serving

Calories 242
Calories from Fat 117

% Daily Value*

Fat 13g20%

Saturated Fat 5g31%

Cholesterol 27mg9%

Sodium 469mg20%

Potassium 526mg15%

Carbohydrates 23g8%

Fiber 4g17%

Sugar 4g4%

Protein 12g24%

Vitamin A 3433IU69%

Vitamin C 46mg56%

Calcium 241mg24%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.

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