LEMON AND SARDINE PASTA
Healthy Lemon Parmesan Sardine Pasta is a 20-minute easy dinner. Sardines are packed with calcium and magnesium.
SERVES 6
INGREDIENTS
salt and pepper
500grams thin spaghetti (wholegrain if you prefer)
4 tablespoons olive oil (separated)
½ cup Panko crumbs
1 brown onion chopped
1-2 lemons
2 tablespoons capers drained
2 x 106g cans Sardines in Water
1 bunch fresh parsley chopped
1/3 cup freshly grated Parmesan cheese
METHOD
Bring a large pot of water to a boil and add some salt. Cook the spaghetti according to package directions until just tender. Drain and reserve some of the cooking liquid.
In a separate non-stick frypan heat 2 tbs olive oil over medium heat.
When the oil is hot, add in the Panko and stir frequently until golden (3 minutes). Remove to a plate covered with paper towel.
Add the remaining 2 tablespoons of oil to the pan and add the chopped onion. Sprinkle with salt and pepper and stir until softened.
Turn the heat on the onions to medium high and add in the zest of 1 lemon, juice of 1 lemon, capers, and thoroughly drained sardines.
Cook, stirring occasionally, until heated through. (About 1-2 minutes)
Add the drained pasta to the sardine mixture and toss well to combine. Add ½ cup chopped parsley and some of the reserved pasta cooking water (if needing to moisten). Stir in the bread crumbs and parmesan cheese.
Garnish individual plates with a wedge of lemon and more parsley if desired.
Lemon and Sardine Pasta
