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Pasta with Kale, Brown Butter, and Anchovy

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

30 m servings 433
Original recipe yields 4 servings

Directions

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  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.

Footnotes

  • Cook's Note:
  • Linguini may be used in place of fettuccini, if preferred.

Nutrition Facts


Per Serving: 433 calories; 17.3 65.5 16.3 27 651 Full nutrition

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