Spelt spaghetti with broccoli rabe
7
Points®
Temps total: 40 min • Préparation: 15 min • Cuisson: 25 min • Portions: 4 • Difficulté: Facile
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.
Ingrédients
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)
Garlic
3 clove(s), large, thinly sliced
Crushed red pepper flakes
⅛ 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)
Instructions
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
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