Lemon Sardine Pasta
Tinned fish is all the rage -- if you haven't tried it lately might be time to think again! This sardine pasta is a great break from your standard pasta dish. Check out WTFCF Product Review: Tinned Fish Or No Tinned Fish? That Is The Question!
Ingredients
- 16 ounces dried linguine pasta, cooked per package directions
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons minced shallots
- 2 teaspoons chili flakes
- 1 garlic clove, minced
- 2 (4.25 ounce) tins Season Skinless and Boneless Sardines in Water, drained
- 1 tablespoon chopped flat leaf parsley
- 1 cup broccoli florets, freshly blanched or frozen (defrosted)
- 1 sliced Fresno or sweet baby pepper
- 1 lemon, zested and juiced
- salt and pepper, to taste
Instructions
- In a sauté pan over medium heat, add 3 tablespoons olive oil and 2 tablespoons minced shallots. Cook for 1 minute. Add 2 teaspoons chili flakes while stirring, and then add 1 minced garlic clove. Cook for another minute.
- Add 16 ounces cooked pasta, tossing carefully.
- Add 1 tablespoon chopped parsley, 1 cup broccoli, and sliced peppers, tossing and cooking just long enough to heat.
- Add sardines carefully to not break them up too much and cook long enough to heat.
- Add salt and pepper to taste, lemon zest and juice.
Enjoy!
About the Author
As America's leading brand in premium sardines, Season continues its 100-year legacy of commitment to sustainability, quality, and innovation. The 4+1 Value Pack embodies this ethos, marrying unparalleled nutrition, exceptional quality, and convenience to deliver a seafood experience that is both versatile and affordable for any meal of the day. The 4+1 Value Pack is designed to give consumers five times the chance to enjoy a product rich in Omega-3s, boasting 22 grams of protein per serving, and with 15 times less mercury compared to tuna.
"Our dedication to sustainable wild-catching practices and traditional tinning methods has always been at the heart of Season's century-old legacy," said Season CEO Meriem Wadghiri.