Whole wheat fettuccine with anchovies, rapini and ricotta

This article has not been rated yet.


15 min


30 min


4 Servings

Whole wheat fettuccine with anchovies, rapini and ricotta

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


  • 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


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