Advertisement

Whole wheat fettuccine with anchovies, rapini and ricotta

0

  • Prep Time15 mins
  • Total Time30 mins
  • Makes4 Servings
Whole wheat fettuccine with anchovies, rapini and ricotta

Whole wheat fettuccine with anchovies, feta and ricotta Photo by Erik Putz

Chatelaine Triple Tested

Ingredients

  • 1 bunch rapini, trimmed

  • 375-g pkg whole-wheat fettuccine pasta

  • 3 tbsp extra-virgin olive oil

  • 2 tbsp bread crumbs

  • 2 large garlic cloves, minced

  • 6 anchovy fillets, coarsely chopped

  • 1 tbsp anchovy oil

  • 1/4 tsp hot-red-chili-flakes

  • 1/2 cup extra-smooth ricotta

  • 1 tbsp lemon zest

Instructions

  • 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.


Nutrition (per serving)

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

Advertisement
Advertisement
Advertisement
Advertisement