Ingredients
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1 (14.5 oz) box protein penne
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1/2 (16 oz) bag frozen kale, thawed and drained
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1/2 cup low-fat ricotta cheese
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1/2 cup grated Parmesan cheese, plus more to serve
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2 tbsp olive oil
Steps
1
Bring a large pot of salted water to a boil. Cook the pasta according to package directions for al dente. Reserve ½ cup pasta water. Drain pasta.
2
Meanwhile, in the bowl of a food processor, pulse the kale, ricotta, Parmesan, and oil, then process until smooth. Season with salt and pepper.
3
Return pasta to pot. Add kale pesto, stirring to coat. Add pasta water, 1 tbsp at a time, if sauce is too thick. Season with salt and pepper. Sprinkle with more Parmesan just before serving.
Tips
Add ¼ cup fresh basil to the pesto for extra flavor.
