Serves 4 (serving size: about 1 1/4 cups pasta mixture, 1 tbsp. cheese, and 1 lemon wedge)
Ann Taylor Pittman
Match the hearty taste of whole-grain noodles with anchovy, red pepper, and pecorino Romano cheese. Lest those flavors get too heavy, brighten with a squeeze of lemon juice.
8 ounces uncooked whole-grain fettuccine or linguine
2 tablespoons unsalted butter
2 tablespoons olive oil
6 garlic cloves, thinly sliced
5 anchovy fillets, finely chopped
1 tablespoon fresh thyme leaves
1/2 teaspoon crushed red pepper
6 cups lightly packed thinly sliced lacinato kale (6 oz.)
1/2 teaspoon kosher salt
1 ounce pecorino Romano cheese, grated (about 1/4 cup)
4 lemon wedges
Calcium 25% DV
Potassium 16% DV
Added sugars g
How to Make It
Cook pasta according to directions. Reserve 1 cup cooking liquid; drain.
While pasta cooks, melt butter in a large skillet over medium. Cook until butter is browned and very fragrant, 2 to 3 minutes. Add oil, garlic, anchovies, thyme, and pepper. Cook, stirring constantly, until anchovies dissolve and garlic begins to brown, about 1 minute. Add kale; cook, stirring often, just until wilted, 1 to 2 minutes. Add pasta, salt, and 2/3 cup reserved cooking liquid; toss to coat. If pasta seems dry, add additional cooking liquid, a splash at a time.
Divide pasta mixture among 4 shallow bowls. Top evenly with cheese, and serve with lemon wedges.
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