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

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Recipe Summary

prep:
20 mins
cook:
10 mins
total:
30 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Cook's Note:

Linguini may be used in place of fettuccini, if preferred.

Nutrition Facts

433 calories; protein 16.3g; carbohydrates 65.5g; fat 17.3g; cholesterol 26.9mg; sodium 650.6mg. Full Nutrition
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