Ready In30 min
Rating(0)CommentsRead comments
In this lively and satisfying weeknight pasta, nutty whole-wheat noodles and rich sardines are dressed in a sauce of lemon, garlic, chile and olive oil drizzled straight from the sardine tins. Because the sauce isn’t cooked, its ingredients stay punchy and bright. Arugula adds a peppery crunch, while shavings of Parmesan lend nutty umami. When every ingredient is bold in flavor, you have less work to do, so dinner can be ready in just 30 minutes. The pasta is also good cold the next day; add the arugula right before eating.
or to save this recipe.
Yield:4 to 6 servings
Salt
1 pound whole-wheat spaghetti
2 garlic cloves
2 lemons
3 tins sardines packed in olive oil (about 4 ounces each...
Ready In30 min
Rating(0)CommentsRead comments
In this lively and satisfying weeknight pasta, nutty whole-wheat noodles and rich sardines are dressed in a sauce of lemon, garlic, chile and olive oil drizzled straight from the sardine tins. Because the sauce isn’t cooked, its ingredients stay punchy and bright. Arugula adds a peppery crunch, while shavings of Parmesan lend nutty umami. When every ingredient is bold in flavor, you have less work to do, so dinner can be ready in just 30 minutes. The pasta is also good cold the next day; add the arugula right before eating.
or to save this recipe.
Yield:4 to 6 servings
Salt
1 pound whole-wheat spaghetti
2 garlic cloves
2 lemons
3 tins sardines packed in olive oil (about 4 ounces each)
1 teaspoon crushed red pepper, plus more as needed
5 ounces baby arugula
2 ounces Parmesan, shaved with a vegetable peeler
Extra-virgin olive oil, as needed
Nutritional analysis per serving (4 to 6 servings)
60 grams carbs; 87 milligrams cholesterol; 461 calories; 5 grams monosaturated fat; 4 grams polyunsaturated fat; 3 grams saturated fat; 14 grams fat; 8 grams fiber; 459 milligrams sodium; 29 grams protein; 3 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Step 1
Bring a large pot of salted water to a boil. When boiling, add the pasta and cook until al dente. Drain and shake dry. 1.
Step 2
Meanwhile, into a large bowl, finely grate the garlic and the zest of the lemons. Juice the lemons into the bowl (about 6 tablespoons juice). Hold the sardines back while you drain the oil from the tins into the bowl. Add the crushed red pepper and stir to combine. 1.
Step 3
When the pasta’s ready, add to the bowl and toss to coat. Gently stir in the arugula, sardines and Parmesan. Season to taste with salt and crushed red pepper. If the pasta or arugula is dry, drizzle with olive oil and toss again.
Private Notes
Leave a Private Comment on this recipe and see it here.
0 user ratings
or to rate this recipe.
Have you cooked this?
or to mark this recipe as cooked.
There aren’t any comments yet. Be the first to leave one.
There aren’t any comments yet. Be the first to leave one.
Private comments are only visible to you.
or to save this recipe.