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Roasted Vegetable Ragu with Castelvetrano Olives
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Nutrition Facts
Serving Size 309 g
(Approx. 6 Servings)
Amount Per Serving
Calories 290 Calories From Fat 170
% Daily Value*
Total Fat 19 g 29%
Saturated Fat 3 g 15%
Trans Fat 0.0 g
Cholesterol 0 mg 0%
Sodium 910 mg 38%
Total Carbohydrate 27 g 9%
Dietary Fiber 9 g 36%
Sugars 12 g
Protein 5 g
Vitamin A 290% • Iron 20%
Vitamin C 160% • Calcium 15%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
 
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Roasted Vegetable Ragu with Castelvetrano Olives
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Prep Time
20 minutes
Cook Time
30 minutes
Total Time
50 minutes
Serves
6  People

Ingredients

Recipe makes 6 Servings

1 bunch red kale, thinly chopped or julienned
2 cup(s) carrots, thinly sliced on a bias
1 bulb of fennel, green tops removed, white bulb medium dice
1 medium white onion, diced small or julienned
9 cloves of garlic, thinly sliced
1/4 cup(s) extra virgin olive oil, plus more as needed
1 Tsp kosher salt, plus more as needed
1 Tsp cracked black pepper, plus more as needed
24 .3000 Oz Orti Di Calabria Arrabbiata Pasta Sauce
1 cup(s) Asaro Castelvetrano Pitted Olives, chopped
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Instructions

1
Preheat oven to 400ºF.
2
Place kale, carrots, fennel, onions, and garlic into a bowl and toss with olive oil and salt and pepper.
3
Place veggies on a sheet pan and roast 25 to 35 minutes or until veggies are nicely browned and caramelized. Remove and set aside.
4
Bring a large pot of water to a boil and cook pasta according to package instructions.
5
Drain and set aside. Drizzle with olive oil to keep pasta from sticking if desired.
6
Using same pan pasta was cooked in, add sauce and bring to a simmer. Add veggies and any pan juices along with pasta and olives.
7
Cook and toss until everything is just hot. Season to taste and garnish with grated Parmesan or pecorino cheese if desired.
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