Whole wheat fettuccine with anchovies, rapini and ricotta

Prep 15 min
Total 30 min
Makes 4 Servings

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1 bunch
rapini, trimmed
375-g pkg
whole-wheat fettuccine pasta
3 tbsp
extra-virgin olive oil
2 tbsp
large garlic cloves, minced
anchovy fillets, coarsely chopped
1 tbsp
1/2 cup
extra-smooth ricotta
1 tbsp


  • BOIL a large pot of water. Cook rapini for 5 min, then scoop into a colander. Rinse with cold running water and squeeze out excess water. Chop into bite-sized pieces. Set aside.
  • ADD pasta to boiling water and cook, following package directions but omitting salt, until al dente, 7 to 8 min. Reserve 1 cup pasta water.
  • HEAT a large frying pan over medium. Add 1 tbsp oil, then bread crumbs, and cook, stirring often, until toasty, 2 min. Transfer to a bowl. Add remaining 2 tbsp oil, garlic, anchovies, anchovy oil and chili flakes. Stir until anchovies break apart. Add pasta and pasta water along with rapini. Toss to coat. Season with fresh pepper.
  • DIVIDE pasta among 4 bowls. Stir ricotta with lemon zest. Top each bowl with a big dollop of ricotta mixture and a sprinkle of bread crumbs. Serve immediately.


Calories 547, Protein 23 g, Carbohydrates 77 g, Fat 20 g, Fibre 11 g, Sodium 448 mg. Excellent source of Vitamin A
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