Fresh Tomato, Kale, and Caper Berry Pasta - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Recipe by Donna Hay
The sweet and juicy tomatoes perfectly contrast with the salty caper berries and creamy ricotta in this super-simple spaghetti—it's my go-to when I need a quick meat-free weeknight dish.
Ingredients
- 1 3/4 pounds cherry tomatoes, quartered
- 1 tablespoon red wine vinegar
- 1/3 cup extra-virgin olive oil
- Sea salt and cracked black pepper
- 1 pound spaghetti
- 1/3 cup store-bought pesto
- 2 cups baby kale leaves
- 1/3 cup caper berries
- 1 cup fresh ricotta
Instructions
- Place the tomatoes, red wine vinegar, oil, salt and pepper in a large bowl and, using a fork, gently crush the tomatoes. Set aside to marinate for 10 minutes.
- While the tomato is marinating, cook the pasta in a large pot of salted boiling water for 8 –10 minutes or until al dente. Drain the pasta and place in a large bowl, add the pesto and toss to coat. Top with the tomato mixture, kale, caper berries, ricotta, salt and pepper to serve.
PCOS-Friendly Foods in This Recipe
This recipe contains the following foods that may benefit PCOS management: Kale.
Kale is an excellent source of calcium, which has an important role in egg maturation and follicle development in the ovaries.
Stop Second-Guessing Every Meal
Get a personalized eating plan for YOUR PCOS type. Know exactly what to eat this week.
Personalized for your PCOS type
Delivered in 24 hours
Just $9 one-time
No subscription. No commitment.
Not sure what to eat for PCOS?
Take a 60-second quiz and get a personalized 7-day meal plan.
Take the Quiz
Comments
Register or log in to add a comment