Pasta is considered a comfort food for many people. Growing up in an Italian household, it was a staple. I certainly never ate rice pasta with kale….but I must say, it’s quite delicious. I’m all about adding vegetables when I can, and above all I want it taste good. Hopefully you think so too:)
Serves 4

Ingredients

• Fresh Kale
• Extra Virgin Olive Oil
• Salt & Pepper
• 500 grams of rice pasta. I use a brand called Rizopia, which is found in most grocery stores
• 1.5 cups of fresh additive-free ricotta

Directions

1. Brush olive oil on to kale leaves and season with salt and pepper. Place in oven at 350F until crispy. Once complete, crumble several kale leaves for pasta garnish and enjoy the rest of them as kale chips!
2. Meanwhile, in a large pot of boiling salted water, cook pasta according to package instructions. I like my pasta al dente! And be sure to reserve about 1/4 cup of the cooking water.
3. Drain pasta and return to pot. Add some extra virgin olive oil and cooking water as required to ensure pasta is moist.
4. Transfer pasta to serving bowls and scoop about 1/3 cup of ricotta into each bowl. Garnish with crumbled kale and enjoy!