Biggie973
10-28-2010, 07:45 AM
1/2 lb. whole-wheat linguini
1 Tbsp. vegetable oil
1 medium onion, chopped
1 medium zucchini, chopped
2 3.5-oz. cans sardines in tomato sauce
3 garlic cloves, chopped
1 cup torn basil leaves
1/2 tsp. red pepper flakes
Salt & pepper to taste
Juice of 1/2 lemon
1/4 cup grated Parmesan cheese
Directions:
Cook linguini according to package directions. As pasta cooks, heat oil in a skillet over medium heat. Saute onion & zucchini for six minutes, stirring often. Mix in sardines & tomato sauce, garlic, red pepper flakes, salt & pepper; cook two minutes. Drain pasta & return to saucepan along with sardine mixture, & squeeze lemon juice over top. Serve topped with Parmesan cheese.
Nutrition Facts: Makes 2 servings
790 calories, 46 g protein, 108 g carbs, 23 g fat (6 g saturated), 2 g fiber, 5 g sugar, 620 mg sodium.
Side Note:
To use leftover cooked pasta in this recipe, heat it with your prepared sardine mixture for 2-3 minutes.
1 Tbsp. vegetable oil
1 medium onion, chopped
1 medium zucchini, chopped
2 3.5-oz. cans sardines in tomato sauce
3 garlic cloves, chopped
1 cup torn basil leaves
1/2 tsp. red pepper flakes
Salt & pepper to taste
Juice of 1/2 lemon
1/4 cup grated Parmesan cheese
Directions:
Cook linguini according to package directions. As pasta cooks, heat oil in a skillet over medium heat. Saute onion & zucchini for six minutes, stirring often. Mix in sardines & tomato sauce, garlic, red pepper flakes, salt & pepper; cook two minutes. Drain pasta & return to saucepan along with sardine mixture, & squeeze lemon juice over top. Serve topped with Parmesan cheese.
Nutrition Facts: Makes 2 servings
790 calories, 46 g protein, 108 g carbs, 23 g fat (6 g saturated), 2 g fiber, 5 g sugar, 620 mg sodium.
Side Note:
To use leftover cooked pasta in this recipe, heat it with your prepared sardine mixture for 2-3 minutes.