All Recipes Best Recipe Seafood Fish

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: : -

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.
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.

4 servings

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