Sardine Pasta
Ready in less than 15 minutes, Sardine Pasta is a light and fresh pasta dish and perfect for summer. It's an easy way to include more fish in your diet.
Servings: 2 servings
Calories: 610kcal
Ingredients
- 140 g Spaghetti
- 2 tablespoon Olive oil
- 2 Shallots finely diced
- 3 Garlic clove crushed
- 1 Lemon juice and zest only
- 80 g Spinach
- 160 g Sardines canned
- 7 g Fresh parsley finely chopped
- 1 pinch Sea salt and ground black pepper
- 1 teaspoon Chilli flakes (less if preferred)
- 50 g Sun-dried tomatoes chopped
Instructions
- Cook 140 g Spaghetti according to the packet instructions - normally 10-12 minutes.
- Heat 2 tablespoon Olive oil in a pan and cook 2 Shallots until softened, about 2 minutes.
- Add 3 Garlic clove and 1 teaspoon Chilli flakes. Stir and cook for a further minutes.
- About 2 minutes before the spaghetti is cooked, add 80 g Spinach to the water.
- Add 160 g Sardines, juice and zest of 1 Lemon, 7 g Fresh parsley, 50 g Sun-dried tomatoes and 1 pinch Sea salt and ground black pepper to the shallots. Gently stir to avoid breaking up the sardines too much.
- Drain the spaghetti and spinach, reserving a small amount of pasta water.
- Add the drained spaghetti, spinach and reserved water to the sardine mix. Mix well and serve.
Notes
- To make this even quicker, use some fresh tagliatelle which is ready in a few minutes.
- Don't forget to reserve some of the pasta water. You really don't want to skip this step, as it makes the sauce so silky.
- Add a splash of olive oil to the pan before serving for an extra boost of flavour.
- Serve with extra Parmesan and cracked black pepper if you like.
Nutrition
Serving: 1portion | Calories: 610kcal | Carbohydrates: 71g | Protein: 35g | Fat: 24g | Saturated Fat: 4g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 14g | Cholesterol: 114mg | Sodium: 332mg | Potassium: 1770mg | Fiber: 9g | Sugar: 15g | Vitamin A: 4665IU | Vitamin C: 58mg | Calcium: 427mg | Iron: 8mg
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