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Kale, anchovy and lemon pasta recipe

37 ratings

This quick and easy pasta dish is full of vibrant flavour. Packed with nutritious kale, lemon and anchovies, and with a velvety crème fraîche sauce, it makes an ideal midweek meal. Add a few chilli flakes with the garlic and anchovies to this healthy pasta recipe if you like heat. See method

Serves 4
Takes 5 mins to prepare and 20 mins to cook
426 calories / serving
Healthy

Ingredients

3 tbsp olive oil
6 anchovy fillets, finely chopped
4 garlic cloves, finely chopped
1 lemon, zested and ½ juiced
180g curly kale
300g fusilli
4 tbsp double cream or crème fraîche

If you haven't got fusilli, try using penne or another short pasta

Each serving contains

Energy
1795kj
426kcal 21%
Fat
16g 23%
Saturates
5g 25%
Sugars
6g 7%
Salt
0.8g 13%

of the reference intake
Carbohydrate 62.4g Protein 11.9g Fibre 3.8g

Method

In a large frying pan, gently heat the olive oil with the anchovies and garlic. To avoid burning the garlic, cook it over a very low heat and push it all to the side of the pan.
After about 5 mins, add the lemon zest and kale. Give it all a stir and cover with a lid. Cook for another 10 mins.
Meanwhile, bring a large pan of salted water to the boil and cook the pasta, following the packet instructions. Stir the crème fraîche (or cream) through the kale, add a little lemon juice and turn off the heat.

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Drain the pasta and add it to the pan with the kale. Stir and serve with a little grating of Parmesan, if you like.