Dinner: Fresh Tomato, Kale, and Caper Berry Pasta
Recipe by Donna Hay The sweet and juicy tomatoes perfectly contrast with the salty caper berries and creamy ricotta in this super-simple spaghetti—it's my go-to when I need a quick meat-free weeknight dish.
This recipe includes fertility superfoods such as:
Health and fertility benefits of Fresh Tomato, Kale, and Caper Berry Pasta
Kale is an excellent source of calcium, which has an important role in egg maturation and follicle development in the ovaries.
Ingredients
1 3/4 pounds cherry tomatoes, quartered
1 tablespoon red wine vinegar
1/3 cup extra-virgin olive oil
Sea salt and cracked black pepper
1 pound spaghetti
1/3 cup store-bought pesto
2 cups baby kale leaves
1/3 cup caper berries
1 cup fresh ricotta
Instructions
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.
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Nutrition Facts
Serving Size: 4
Amount Per Serving | ||
---|---|---|
Calories 0 | ||
Fat 0 | ||
Carbohydrate 0 | ||
Protein 0 |