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Osteoporosis Canada
Roasted Tomato & Creamy Kale Pesto Pasta

Roasted Tomato & Creamy Kale Pesto Pasta

Roasted Tomato & Creamy Kale Pesto Pasta Roasted Tomato & Creamy Kale Pesto Pasta

Roasted Tomato & Creamy Kale Pesto Pasta

PREP TIME: 25 mins
COOK TIME: 20 mins
SERVES: 4 – 6

PREP TIME: 25 mins

COOK TIME: 20 mins

SERVES: 4 – 6

Roasted Tomato & Creamy Kale Pesto Pasta

PREP TIME: 25 mins
COOK TIME: 20 mins
SERVES: 4 – 6

Ingredients

Greek yogurt is so versatile, you can use it in everyday cooking including in pasta dishes like this one. Oikos High Protein Greek Yogurt has calcium and protein to complement the rich roasted flavour of tomatoes and garlic with a bright green kale pesto. A perfect meal to make and enjoy anytime.

  • 1 container (255 g) grape tomatoes, halved
  • 6 cloves garlic, peeled
  • 2 tbsp (30 mL) extra virgin olive oil
  • 1 tsp (5 mL) dried oregano
  • 1/2 tsp (2 mL) each salt and pepper, divided
  • 1 pkg (375 g) spaghetti with added fibre
  • 3/4 cup (175 mL) Oikos High Protein Yogurt
  • 1/2 cup (125 mL) fresh grated Parmesan cheese, plus more for garnish if desired
  • 1 large egg

Creamy Kale Pesto:

  • 1 cup (250 mL) chopped kale leaves
  • 1/2 cup (125 mL) basil leaves
  • 1/2 cup (125 mL) fresh grated Parmesan cheese
  • 1/4 cup (60 mL) Oikos High Protein Yogurt
  • 1/4 cup (60 mL) extra virgin olive oil
  • 3 tbsp (45 mL) slivered almonds, toasted
  • 1 tbsp (30 mL) lemon juice
  • 1/4 tsp (1 mL) salt

Preparation

Creamy Kale Pesto: In a large pot of boiling water, blanch kale for 2 minutes. Add basil leaves for 30 seconds and remove everything with a slotted spoon to a colander and run under cold water; set aside to drain.

Do not discard water – keep it in the pot to boil the spaghetti.

Combine kale and basil leaves in a blender along with Parmesan cheese, yogurt, oil, almonds, lemon juice and salt. Pulse to break down and combine. Scrape down sides and blend until smooth; set aside.

Preheat oven to 425ºF (220ºC) oven and line a small baking sheet with parchment paper.

In a large bowl, toss together grape tomatoes, garlic, oil, oregano and 1/4 tsp (1 mL) each of the salt and pepper. Spread onto prepared baking sheet and roast for 15 minutes or until golden and tender.

In another bowl, whisk together yogurt, Parmesan cheese, egg and remaining salt and pepper; set aside.

Meanwhile, return pot of water to boil and add some salt. Cook pasta for about 8 minutes (or as per package instructions) or until al dente. Measure out 1/2 cup (125 mL) of the cooking water and whisk into yogurt mixture. Drain pasta and return to pot.

Add roasted tomato mixture along with yogurt mixture and toss to combine. Stir in half of the creamy kale pesto and serve in shallow pasta bowls. Dollop with more pesto on top and more grated Parmesan if desired.

In Partnership With

Ingredients

Greek yogurt is so versatile, you can use it in everyday cooking including in pasta dishes like this one. Oikos High Protein Greek Yogurt has calcium and protein to complement the rich roasted flavour of tomatoes and garlic with a bright green kale pesto. A perfect meal to make and enjoy anytime.

  • 1 container (255 g) grape tomatoes, halved
  • 6 cloves garlic, peeled
  • 2 tbsp (30 mL) extra virgin olive oil
  • 1 tsp (5 mL) dried oregano
  • 1/2 tsp (2 mL) each salt and pepper, divided
  • 1 pkg (375 g) spaghetti with added fibre
  • 3/4 cup (175 mL) Oikos High Protein Yogurt
  • 1/2 cup (125 mL) fresh grated Parmesan cheese, plus more for garnish if desired
  • 1 large egg

Creamy Kale Pesto:

  • 1 cup (250 mL) chopped kale leaves
  • 1/2 cup (125 mL) basil leaves
  • 1/2 cup (125 mL) fresh grated Parmesan cheese
  • 1/4 cup (60 mL) Oikos High Protein Yogurt
  • 1/4 cup (60 mL) extra virgin olive oil
  • 3 tbsp (45 mL) slivered almonds, toasted
  • 1 tbsp (30 mL) lemon juice
  • 1/4 tsp (1 mL) salt
Preparation

Creamy Kale Pesto: In a large pot of boiling water, blanch kale for 2 minutes. Add basil leaves for 30 seconds and remove everything with a slotted spoon to a colander and run under cold water; set aside to drain.

Do not discard water – keep it in the pot to boil the spaghetti.

Combine kale and basil leaves in a blender along with Parmesan cheese, yogurt, oil, almonds, lemon juice and salt. Pulse to break down and combine. Scrape down sides and blend until smooth; set aside.

Preheat oven to 425ºF (220ºC) oven and line a small baking sheet with parchment paper.

In a large bowl, toss together grape tomatoes, garlic, oil, oregano and 1/4 tsp (1 mL) each of the salt and pepper. Spread onto prepared baking sheet and roast for 15 minutes or until golden and tender.

In another bowl, whisk together yogurt, Parmesan cheese, egg and remaining salt and pepper; set aside.

Meanwhile, return pot of water to boil and add some salt. Cook pasta for about 8 minutes (or as per package instructions) or until al dente. Measure out 1/2 cup (125 mL) of the cooking water and whisk into yogurt mixture. Drain pasta and return to pot.

Add roasted tomato mixture along with yogurt mixture and toss to combine. Stir in half of the creamy kale pesto and serve in shallow pasta bowls. Dollop with more pesto on top and more grated Parmesan if desired.

Recipe Tip

RECIPE TIP

Tip: For some added kick of heat, add 1/4 tsp (1 mL) hot pepper flakes to the tomato mixture before roasting.

DID YOU KNOW?

Bone is a living tissue, that is constantly renewing and repairing itself from everyday wear and tear. However, many nutrients are absorbed less effectively as we age. Try the Nutrient Calculator to see if you are getting enough bone building nutrients in your daily diet.

NUTRIENT CALCULATOR
Emily Richards
Recipe by

Emily Richards

Professional Home Economist

Nutritional Information

Per Serving (1/4 Recipe)
  • Calories
    730
  • Fat
    34g
  • Saturated
    8g
  • Cholesterol
    75mg
  • Sodium
    880mg
  • Fibre
    9g
  • Potassium
    650mg
  • Carbohydrate
    78g
  • Sugars
    5g
  • Iron
    11%DV
  • Vitamin A
    ≥28%DV
  • Vitamin C
    ≥36%DV
  • Vitamin D
    ≥0.2 µg
  • Vitamin K
    ≥166 µg
  • Calcium
    450mg
  • Protein
    31g
  • Magnesium
    ≥56mg

Osteoporosis Canada’s position on nutrition for healthy bones focuses on calcium and vitamin D while stressing a well-balanced diet which includes fiber and whole grains, vitamins and minerals and protein.

RECIPE TIP

Tip: For some added kick of heat, add 1/4 tsp (1 mL) hot pepper flakes to the tomato mixture before roasting.

DID YOU KNOW?

Bone is a living tissue, that is constantly renewing and repairing itself from everyday wear and tear. However, many nutrients are absorbed less effectively as we age. Try the Nutrient Calculator to see if you are getting enough bone building nutrients in your daily diet.

Nutritional Information (Per Serving)
  • Calories
    730
  • Saturated
    8g
  • Fat
    34g
  • Cholesterol
    75mg
  • Sodium
    880mg
  • Fibre
    9g
  • Potassium
    650mg
  • Carbohydrate
    78g
  • Sugars
    5g
  • Iron
    11%DV
  • Vitamin C
    ≥36%DV
  • Calcium
    450mg
  • Protein
    31g
  • Vitamin A
    ≥28%DV
  • Vitamin D
    ≥0.2 µg
* The percentage of calcium is based on the Osteoporosis Canada’s daily calcium requirement for people under 50 years of age of 1000 mg.

Osteoporosis Canada’s position on nutrition for healthy bones focuses on calcium and vitamin D while stressing a well-balanced diet which includes fiber and whole grains, vitamins and minerals and protein.
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