Créé avec l’IA
Mediterranean Sardine and Tomato Pasta
30 min 468 kcal par portion Facile
Ingrédients
4 Portions
- Canned sardines in water, drained240 g
- Dry whole-wheat spaghetti280 g
- Diced tomatoes400 g
- Baby spinach200 g
- Olive oil20 g
- Garlic, minced12 g
- Lemon58 g
- Fresh parsley, chopped20 g
Instructions
- 1
Bring a large pot of water to a boil. Add the whole-wheat spaghetti and cook according to the package directions until al dente.
- 2
Before draining the spaghetti, reserve about 240 ml of the pasta cooking water. Drain the pasta and set it aside.
- 3
While the pasta cooks, finely grate the lemon zest and squeeze the lemon to obtain its juice.
- 4
Heat the olive oil in a large skillet over medium heat. Add the minced garlic and cook for about 30 seconds, stirring continuously, until fragrant but not browned.
- 5
Add the diced tomatoes to the skillet. Cook for 6–8 minutes, stirring occasionally, until the tomatoes soften and the sauce reduces slightly.
- 6
Add the baby spinach in batches and stir until it is completely wilted, about 2–3 minutes.
- 7
Gently break the drained sardines into large pieces and fold them into the tomato and spinach sauce. Cook for 1–2 minutes, just until warmed through.
- 8
Add the drained spaghetti, lemon zest, lemon juice, and chopped parsley to the skillet. Toss gently to combine, adding reserved pasta water a little at a time as needed to loosen the sauce.
