Kale, anchovy and lemon pasta recipe
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
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
Each serving contains
- Energy
- 1795kJ 426.0kcal
- Fat
- 16g
- Saturates
- 5g
- Salt
- 0.8g
- Sugars
- 6g
of the Reference intake
Carbohydrate 62.4gProtein 11.9gFibre 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.
- Drain the pasta and add it to the pan with the kale. Stir and serve with a little grating of Parmesan, if you like.
- Tip: To make this recipe gluten-free, swap the pasta for Tesco Free From fusilli pasta.
- See more Easy weeknight recipes
