Broccoli rabe tomato anchovy spaghetti
A delicious pescatarian side dish featuring broccoli rabe, tomatoes, and anchovies served with spaghetti. This recipe covers 31% of your daily requirements of vitamins and minerals. Best served as a side dish for a seafood-themed dinner or lunch.
Ingredients
broccoli rabe
1 bunch
canned anchovies
2 oz
garlic
6 cloves
lemon juice
1
red pepper flakes
1 Dashes
pecorino
4 servings
spaghetti
1 box
tomatoes
2
Method
- Cut the stems of the broccoli off, about 1 inch.
- Place the broccoli in a saucepot of boiling water for about 3-4 minutes.
- Drain and set aside.
- Heat a large frying pan with a few drizzles of olive oil and place the garlic, red pepper flakes and tomatoes in the pan to saut until the tomatoes are soft and the garlic fragrant.
- Add the broccoli rabe and continue to saut for a few more minutes.
- Add the anchovies and toss. Continue to saut on low while preparing the spaghetti.When preparing the spaghetti, add a cup of the water from the spaghetti to the broccoli rabe.
- Drain the spaghetti. In a serving plate drizzle olive oil and grate Romano cheese at the bottom of the plate.
- Add the spaghetti, top with the broccoli rabe.
- Drizzle a little olive oil over the top, squeeze the juice of 1 lemon over the top and finish with freshly grated Romano cheese.
Nutrition:
Carbs
91 g
Fat
11 g
Protein
30 g
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