Lemon Pepper Pasta with Sardines
This bright, lemony pasta with sardines is the perfect pantry-friendly weeknight meal, clocking in at under 30 minutes. It's a great way to incorporate heart-healthy fats into your rotation without overthinking.
Servings: 4 servings
Ingredients
- 6 oz spaghetti
- 1 can King Oscar Brisling Sardines with Spicy Cracked Pepper, drained See notes.
- 1 TBSP olive oil
- 2 cloves of garlic, smashed and thinly sliced
- 1/2 red onion, finely diced
- 1 lemon, zested and juiced
- 1/3 cup Grated Parmesan or Pecorino Romano, more to finish if desired
- 3 handfuls of baby arugula
- Sea salt, to taste
- A generous amount of cracked black pepper
- 1/2 cup toasted panko breadcrumbs
Instructions
- Cook spaghetti as per the directions on the package; set aside.
- In the meantime, heat oil in a large skillet over medium heat. Add the onions, garlic, and a pinch of salt, and simmer until tender and fragrant—about 3 minutes.
- Add the drained sardines to the skillet and flake them into chunks with a spatula or spoon; stir to mix.
- Once the sardines are just warmed through, which should only take about 2 minutes, transfer the cooked pasta to the skillet; toss to coat. Add the lemon juice, lemon zest, parmesan, arugula, and a generous amount of cracked black pepper. Toss again to even distribute the ingredients. Taste, and add salt as needed.
- Finally, toss in the toasted breadcrumbs. Serve immediately.
Notes
Sardine variation: If you can't find King Oscar's Brisling Sardines with Spicy Cracked Pepper, you could use other variations, such as the brisling sardines in extra virgin olive oil or Mediterranean style.
Nutrition
Serving: 1serving | Calories: 316kcal | Carbohydrates: 40g | Protein: 13g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Fiber: 2g | Sugar: 2g
