CREAMY SARDINE AND DILL PASTA

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Creamy Sardine and Dill Pasta image

The small edible bones of canned sardines, softened and made digestible by the canning process, are a good source of calcium. "As Dr Weil says, they are a good source of calcium and omega-3 fatty acids." The sardines in this dish add a very subtle fish flavor without being overpowering.

Provided by Manami

Categories     Penne

Time 30m

Yield 4 serving(s)

Number Of Ingredients 12

1 lb penne rigate
1 teaspoon flour
1 (4 ounce) can sardines in oil, drained (King Oscar's double layer)
1 teaspoon garlic, minced
1 cup low sodium chicken broth
1/2 teaspoon fresh ground black pepper
2 tablespoons lemon juice
2 ounces unsalted butter or 2 ounces unsalted margarine
1 cup jarlsberg cheese, coarsely grated
1/2 cup cream
1/4 cup dill, finely chopped
1 medium Spanish onion, sliced

Steps:

  • Cook pasta in a large pan of boiling water as directed on package directions, 10-12 minutes or until al dente. Drain well.
  • Melt butter in same pan. Gently cook onion and garlic, until translucent, about 5 minutes.
  • Use on low heat to avoid browning. Blend in flour and cook, stirring for 1 minute.
  • Stir in lemon juice and, chicken broth. Bring to boil stirring constantly. Reduce heat to gentle simmer.
  • Add warm pasta, sardines, cream, dill and pepper, stir until heated through.
  • Mix in cheese just before serving.
  • Serve at once with a salad, some robust wine, and hot crusty bread.
  • Enjoy!

Nutrition Facts : Calories 794.8, Fat 31.8, SaturatedFat 17.6, Cholesterol 120.9, Sodium 245.3, Carbohydrate 93.1, Fiber 4.2, Sugar 4, Protein 33.3

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