Pasta with Kale, Brown Butter, and Anchovy recipe

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Ingredients

½ (16 ounce) box whole grain fettucine
2 tablespoons butter
6 cloves garlic, thinly sliced
5 anchovy fillets, finely chopped
2 tablespoons olive oil
1 tablespoon chopped fresh thyme
½ teaspoon red pepper flakes
6 cups thinly sliced lacinto kale
½ teaspoon salt
1 ounce grated Romano cheese
4 lemon wedges

Nutrition Info

433 calories
carbohydrate: 65.5 g
cholesterol: 26.9 mg
fat: 17.3 g
fiber: 9.5 g
protein: 16.3 g
saturatedFat: 6.3 g
servingSize: -
sodium: 650.6 mg
sugar: 2 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Fill a large pot with lightly salted water and bring to a rolling boil. Cook fettuccine at a boil until tender yet firm to the bite, about 8 minutes. Drain and set aside, reserving 1 cup cooking liquid.

  2. While the pasta is cooking, melt butter in a large skillet over medium heat. Cook until butter is browned and fragrant, 2 to 3 minutes. Add garlic, anchovies, olive oil, thyme, and red pepper flakes and cook for 1 minute. Add kale and cook, stirring, another 1 to 2 minutes. Add cooked fettuccini, 2/3 cup cooking liquid, and salt, toss to coat. Add remaining cooking liquid if pasta seems dry. Sprinkle with Romano cheese and serve with lemon wedges.

Recipe Yield

4 servings

Recipe Note

Brighten the flavor of this pasta and kale dish with a squeeze of lemon juice.

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