Photo of Spelt spaghetti with broccoli rabe by WW

Spelt spaghetti with broccoli rabe

SmartPoints® value per serving
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. This recipe is loaded with great flavor from garlic, red pepper flakes, anchovy fillets, and shaved ricotta salata. Ricotta salata is a salty, slightly creamy, crumbly Italian cheese. If you can't find it, you could substitute pecorino Romano for a similar sharp flavor, though its texture is less creamy. (Please note that in the myWW Program Cookbook there is a typo in the SmartPoints™ value for this recipe on Purple. The correct SmartPoints for this recipe on Purple is 3 per serving.)


Vita Spelt Organic Spelt Pasta, Spelt Spaghetti

6 oz

Uncooked broccoli rabe

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

Olive oil

1 Tbsp

Garlic clove(s)

3 medium clove(s), thinly sliced

Red pepper flakes

tsp, or pepperoncino flakes, or to taste

Anchovies canned in oil drained

3 item(s), minced

Table salt

¼ tsp

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