LINGUINE WITH GARLIC-SARDINE SAUCE AND SPINACH
My daughter found this in a SHAPE magazine and wanted to try it. I was skeptical because I'm not a sardine fan but was intrigued by a note below the recipe that said "When SHAPE staff taste-tested this recipe, they were told it contained a mystery ingredient. "It's made with some sort of fish, right?" asked one editor. "It's really good." offered another. To which everyone agreed. And so do I. I have since become a sardine fan, if the recipe is a good one. This one is just that and more. The omega-3 fatty acids from sardines are considered heart-healthy.If however, you are still leery of cooked sardines, substitute 1 1/2 cups of medium, raw shrimp instead. So enjoy.
Provided by bshemyshua
Categories High Protein
Time 22m
Yield 1 1/2 cups per serving, 4 serving(s)
Number Of Ingredients 10
Steps:
- Cook pasta, al dente. Drain and reserve 1/2 cup of the cooking water.
- Meanwhile, break toast into 2-inch pieces and process in a food processor 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 tbs of bread crumbs, and toss to combine.
- Transfer mixture to individual plates and top with remaining bread crumbs and Parmesan cheese. Serve.
Nutrition Facts : Calories 527.8, Fat 19.3, SaturatedFat 3.3, Cholesterol 185.6, Sodium 738.2, Carbohydrate 44.6, Fiber 2.5, Sugar 1.3, Protein 41.5
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