Kale, anchovy and lemon pasta

Kale, anchovy and lemon pasta recipe

21 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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