Roasted Tomato & Creamy Kale Pesto Pasta
Roasted Tomato & Creamy Kale Pesto Pasta
PREP TIME: 25 mins
Cook Time: 15 mins
SERVES: 4 – 6
PREP TIME: 25 mins
Cook time: 15 mins
SERVES: 4 – 6
Roasted Tomato & Creamy Kale Pesto Pasta
PREP TIME: 25 mins
Marinade time: 2 hrs
Grill time: 25 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
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, like many nutrients, calcium is absorbed less effectively as we age. Try out our calcium calculator to see if you are getting enough in your daily diet.
Emily Richards
Nutritional Information
-
Calories730
-
Saturated8g
-
Fat34g
-
Cholesterol75mg
-
Sodium880mg
-
Fibre9g
-
Potassium650mg
-
Carbohydrate78g
-
Sugars5g
-
Iron11%
-
Vitamin C≥36%
-
Calcium450mg
-
Protein31g
-
Vitamin A≥28%
-
Vitamin D≥2%
* 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.
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, like many nutrients, calcium is absorbed less effectively as we age. Try out our calcium calculator to see if you are getting enough in your daily diet.
Nutritional Information (Per Serving)
-
Calories730
-
Saturated8g
-
Fat34g
-
Cholesterol75mg
-
Sodium880mg
-
Fibre9g
-
Potassium650mg
-
Carbohydrate78g
-
Sugars5g
-
Iron11%
-
Vitamin C≥36%
-
Calcium450mg
-
Protein31g
-
Vitamin A≥28%
-
Vitamin D≥2%
