Sardine Lemon Parmesan Pasta
Made with spaghetti noodles with onion, capers, panko, and sardines—plus a bit of parmesan and lemon, of course—this pasta dish is perfect for date night or a weeknight meal.
Ingredients
- 2 (3.75 oz) cans Chicken of the Sea® Sardines
- 1 lb. spaghetti
- 4 Tablespoons olive oil, separated
- 1/2 cup bread crumbs or panko
- 1 yellow onion, chopped
- salt, to taste
- black pepper, to taste
- 1 lemon, zest and juice
- 2 Tablespoons capers, drained
- 1/2 cup chopped fresh flat leaf parsley
- 1/3 cup freshly grated Parmesan cheese
Nutrition Facts
calories
709
total fat
23.2g
saturated fat
4.3g
trans fat
0.1g
cholesterol
38mg
sodium
468mg
total carbohydrates
99g
fiber
5g
total sugars
5g
protein
25g
vitamin d
7%
calcium
22%
iron
19%
potassium
10%
Instructions
- 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.
- Heat another skillet over medium heat and add 2 tablespoons olive oil.
- When the oil is hot, add in the bread crumbs and stir frequently until golden and fragrant (3-4 minutes). Remove to a plate.
- Add the last 2 tablespoons of oil to the pan and add the chopped onion. Sprinkle with salt and pepper and stir until softened.
- Increase heat to medium-high and add in the zest of 1 lemon, juice of 1 lemon, capers, and sardines.
- Cook, stirring occasionally, until heated through, about 2 minutes.
- Add the drained pasta to the sardine mixture and toss well to combine. Add chopped parsley and some of the reserved pasta cooking water (if needed) to moisten. Stir in the bread crumbs and parmesan cheese.
- Garnish individual plates with a wedge of lemon and more parsley if desired.
Nutrition Facts
calories
709
total fat
23.2g
saturated fat
4.3g
trans fat
0.1g
cholesterol
38mg
sodium
468mg
total carbohydrates
99g
fiber
5g
total sugars
5g
protein
25g
vitamin d
7%
calcium
22%
iron
19%
potassium
10%