Kale, anchovy and lemon pasta recipe

19 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 if you like heat. See method

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


  • 3 tbsp olive oil
  • 6 anchovy fillets, finely chopped
  • 4 garlic cloves, finely chopped
  • 1 lemon, zested and 1/2 juiced
  • 200g (7 oz) curly kale
  • 300g (10 1/2oz) fusilli pasta
  • 4 tbsp crème fraîche or double cream

Each serving contains

  • Energy

  • 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


  1. 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.
  2. After about 5 minutes, add the lemon zest and kale. Give it all a stir and cover with a lid. Cook for another 10 minutes.
  3. Meanwhile, cook the pasta in a pan of salted boiling water, following the packet instructions. Stir the crème fraîche (or cream) through the kale, add a little lemon juice and turn off the heat.
  4. Drain the pasta and add it to the pan with the kale. Stir and serve with a little grating of Parmesan, if you like.

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