Dinner

FUSILLI WITH CRISPY KALE AND RICOTTA is for Dinner.

FUSILLI WITH CRISPY KALE AND RICOTTA takes several minutes to prepare.

FUSILLI WITH CRISPY KALE AND RICOTTA takes several minutes to cook.

FUSILLI WITH CRISPY KALE AND RICOTTA makes 4 servings.

The ingredients for FUSILLI WITH CRISPY KALE AND RICOTTA are:

1 pound black tuscan kale (or curly kale), steamed washed and dried.
5 tablespoons EVOO
Salt and pepper
1 pound short fusilli pasta
3-4 cloves garlic, finely chopped
1 small Italian red cherry chile pepper, seeded and finely chopped
2 tablespoons fresh thyme leaves, chopped
Couple of sprigs of rosemary, finely chopped
1.5 cups fresh ricotta cheese
freshly grated nutmeg
shaved pecorino-romano cheese

Here is how you make FUSILLI WITH CRISPY KALE AND RICOTTA:

1) Preheat over to 400. Dress the kale lightly with a couple of tablespoons EVOO and season with salt and pepper. Arrange on 2 baking sheets and bake for about 15 minutes, rotating and switching the pans midway through.2) Bring a pot of water to a boil, salt it, add the pasta and cook until al dente. Drain and return the pasta to the pot, reserving 1 cup of the pasta cooking water.3) Add 2 tablespoons EVOO to a skillet and heat to medium-low. Add garlic and chile pepper and stir for a couple of minutes. Stir in the rosemary and thyme. 4) Whisk the reserved pasta cooking water into the garlic oil, then pour over the pasta. Add half of the crispy kale, ricotta and some nutmeg. Toss vigorously to coat the pasta. Season with salt, pepper and nutmeg to taste. Serve in bowls and top with the pecorino-romano and piles of the remaining crispy kale.Serving Size: serves 4, wellNumber of Servings: 4Recipe submitted by SparkPeople user CEIL01.

The nutritional information for FUSILLI WITH CRISPY KALE AND RICOTTA is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 482.4

• Total Fat: 27.3 g
• Cholesterol: 30.0 mg
• Sodium: 120.0 mg
• Total Carbs: 40.0 g
• Dietary Fiber: 5.2 g
• Protein: 18.5 g