Whole wheat fettuccine with anchovies, rapini and ricotta
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- Prep Time15 min
- Total Time30 min
- Makes4 Servings
Whole wheat fettuccine with anchovies, feta and ricotta Photo by Erik Putz
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.
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