Photo of Spelt spaghetti with broccoli rabe by WW

Spelt spaghetti with broccoli rabe

Points® value
Total Time
40 min
15 min
25 min
Here’s a classic Italian pasta dish with a healthy twist. Spelt is an ancient grain that originated more than 8,000 years ago. Pastas made from it are higher in protein than those made from wheat and have a mild, nutty flavor. Look for it online and in specialty stores.


Uncooked whole wheat spaghetti

6 oz, or spelt spaghetti

Uncooked broccoli rabe

1 pound(s), 1 bunch, trimmed and cut into 2.5-cm (1-inch) pieces

Olive oil

1 tbsp(s)


3 clove(s), large, thinly sliced

Crushed red pepper flakes

tsp(s), or pepperoncino flakes, or to taste

Anchovies canned in oil drained

3 item(s), minced

Table salt

¼ tsp(s)

Ricotta salata cheese

¼ cup(s)


  1. Cook pasta according to package directions, adding broccoli rabe during last 2 minutes of cooking time. Drain pasta and broccoli rabe, reserving 1/4 cup cooking liquid.
  2. Meanwhile, heat oil in large deep skillet over medium heat. Add garlic and pepperoncino flakes; cook, stirring constantly, just until garlic turns pale golden, about 1 minute. Add anchovies and cook, stirring frequently, until anchovies soften and mixture is fragrant, about 1 minute longer.
  3. Add pasta mixture and salt to skillet and cook, stirring constantly, just until heated through, 1–2 minutes, adding reserved cooking liquid if mixture seems dry. Divide pasta evenly among 4 plates and sprinkle evenly with ricotta salata. Sprinkle with additional pepperoncino flakes, if desired.
  4. Serving size: 1 1/4 cups pasta and 1 tablespoon ricotta salata


Shopping tip: Pepperoncino comes from dried chiles grown in southern Italy’s Calabria region. The flakes are prized for their heat and fruity flavor. Look for it online or in specialty markets, or substitute regular red pepper flakes.