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Spaghetti with greens and anchovies recipe

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If you like anchovies, then you'll love this simple spaghetti recipe. It's packed with spring greens in a lemony garlic sauce that makes it perfect for a fast and fresh midweek meal. Don't forget to top with plenty of Grana Padano! See method

Serves 4
Takes 30 mins
457 calories / serving
Healthy

Ingredients

2 tbsp vegetable oil
2 red onions, thinly sliced
3 garlic cloves, crushed
1 red chilli, finely diced, deseeded if you like
2 lemons, 1 zested and juiced, 1 cut into wedges
50g tin Tesco Finest Cantabrian anchovy fillets, chopped, oil reserved
250g fresh greens, tough core discarded, leaves thinly sliced
350g spaghetti
50g grated Grana Padano

1 of your 5-a-day and a source of protein

Each serving contains

Energy
1925kj
457kcal 23%
Fat
13g 19%
Saturates
3g 16%
Sugars
7g 7%
Salt
1.6g 27%

of the reference intake
Carbohydrate 63.5g Protein 18.4g Fibre 5.9g

Method

Heat the oil in a lidded, high-sided frying pan over a medium heat. Fry the onions with a pinch of salt for 12-15 mins until softened and caramelised. Add a splash of water if they darken too quickly.
Add the garlic, chilli, lemon zest, anchovies and their oil; cook for 2-3 mins until the anchovies start to break down. Add the greens and 200ml water; season, then cover and cook over a low-medium heat for 6-8 mins until the greens are tender.
Meanwhile, cook the spaghetti to pack instructions. Drain, reserving 100ml pasta water, then stir both into the greens mixture along with the lemon juice and most of the cheese.
Use tongs to toss together well until the cheese has melted and the sauce is glossy. Divide among plates, then top with the rest of the cheese and a twist of black pepper. Serve with the lemon wedges for squeezing over.

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