This quick 20-minute pasta is coated in a nutrient-rich sauce packed full of greens such as kale, which is rich in beta-carotene and vitamins C and K, and spinach
| Created by | Spinneys |
| Prep time | 5 minutes |
| Cook time | 16 minutes |
| Serves | 4 |
| Cuisine | Italian |
| Diet | Vegetarian |
| Preparation | Easy |
| Calories | 569 |
| Fat | 7g |
| Saturates | 2g |
| Protein | 25g |
| Carbs | 101g |
| Sugars | 5g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFPeel the garlic. Strip the kale leaves from the stalks and set the stalks aside. Zest and juice the lemon and set aside. Bring a large pot of salted water to a boil. Add the garlic clove to the pot. Blanch the kale stalks for 2 minutes, then add the kale leaves and spinach. Continue blanching for a further 2 minutes, until softened. Remove the leaves and garlic from the pot and plunge into ice-cold water for 1 minute to stop the cooking process, then drain well. Place the blanched ingredients in a blender along with the pesto, Greek yoghurt and season with salt. Blend on high speed to form a smooth sauce.
Cook the rigatoni in the same water used to blanch the kale and spinach for approx. 12 minutes or until al dente. Drain the pasta and return to the pot. Add the kale sauce and toss to coat.
Divide the pasta between plates and serve topped with Parmigiano Reggiano flakes, chilli flakes and freshly ground black pepper.
