Linguine With Garlic-Sardine Sauce and Spinach
Nutrition Score per serving
(1 1/2 cups): 440 calories
26% fat (13 g; 3 g saturated)
46% carbs (51 g)
28% protein (31 g)
7 g fiber
462 mg calcium
6 mg iron
524 mg sodium.
Serves: 5
Prep Time: 5 minutes
Cook Time: 12 mins.
Ingredients
| 8 | oz | whole-wheat linguine or spaghetti |
| 2 | sli | whole-wheat bread, lightly toasted |
| 2 | t | olive oil |
| 3 | clv | garlic, minced |
| 1 | t | dried oregano |
| 1 | t | crushed red pepper flakes |
| 4 4 3/8-ounce cans boneless, skinless sardines, packed in olive oil, drained | ||
| 2 packed cups baby spinach leaves | ||
| 4 | T | chopped fresh parsley |
| 4 | T | grated Parmesan cheese |
Instructions
Cook pasta according to package directions. Drain and reserve 1/2 cup of the cooking water.
Meanwhile, break toast into 2-inch pieces and place in a food processor. Process into coarse crumbs. Set aside.
Heat oil in a large skillet over medium-high heat. Add garlic, oregano and red pepper flakes and sauté 1 minute. Add sardines and cook 3 minutes. Reduce heat to low, add cooked pasta, reserved pasta water and spinach, and toss to combine.
Remove from heat, add parsley and 4 tablespoons of the bread crumbs, and toss to combine.
Transfer mixture to individual plates and top with remaining bread crumbs and Parmesan cheese.
Meanwhile, break toast into 2-inch pieces and place in a food processor. Process into coarse crumbs. Set aside.
Heat oil in a large skillet over medium-high heat. Add garlic, oregano and red pepper flakes and sauté 1 minute. Add sardines and cook 3 minutes. Reduce heat to low, add cooked pasta, reserved pasta water and spinach, and toss to combine.
Remove from heat, add parsley and 4 tablespoons of the bread crumbs, and toss to combine.
Transfer mixture to individual plates and top with remaining bread crumbs and Parmesan cheese.
