Sardine & Lemon Pasta

Name: Sardine & Lemon Pasta
Prep time: 8 min
Cook time: 14 min
Total time: 22 min
Yield: 2 servings
Ingredients: 150g dry (300g cooked) Wholegrain Pasta; 1 tin, drained (90g) Sardines; 1 lemon, zest and juice (25g) Lemon; a handful, chopped (15g) Parsley; 1 1/2 tbsp (20g) Olive Oil; 2 cloves, sliced (8g) Garlic (Fresh)

Recipes · Lunch · Recipe, Typed Supps

A store-cupboard pasta that costs almost nothing and eats like a restaurant plate.

Allergens and patterns

Contains gluten, fish. Fits: Pescatarian, Kosher.

Ingredients

150g dry (300g cooked) Wholegrain Pasta — Keep a cup of the cooking water — its starch is what turns oil and lemon into a sauce.
1 tin, drained (90g) Sardines — Omega-3 and, because the bones go in too, real calcium. They break down into the sauce as you toss.
1 lemon, zest and juice (25g) Lemon — Zest as well as juice. The oils in the skin are most of the flavour.
a handful, chopped (15g) Parsley — Freshness against the oily fish.
1 1/2 tbsp (20g) Olive Oil — With the pasta water, the sauce.
2 cloves, sliced (8g) Garlic (Fresh) — Softened in the oil, not browned — burnt garlic is bitter and cannot be rescued.

Nutrition per serving

Calories: 370.5 kcal
Protein: 18.6g
Carbohydrate: 45.5g
of which sugars: 1.1g
Fat: 13g
of which saturated: 2.4g
Fibre: 9.2g
Sodium: 317.6mg

Method

Cook the pasta and save a cup of the water.
Soften the garlic in the oil, then add the sardines and break them up.
Toss the drained pasta through with a splash of the cooking water, the lemon and the parsley.