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RECIPE
8 INGREDIENTS8 STEPS15MIN

Pasta with Fennel and Sardines

4.5
4 Ratings
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The Fit Mediterranean
Daniela grew up in Italy, learning her passion for cooking and culinary secrets from her grandmother. Today she teaches and blogs in Shanghai.
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Easy, cheap and soooo tasty pasta recipe to whip up in no time. You can replace the sardines with tuna or salmon if you wish.

15MIN

Total Time
The Fit Mediterranean
Daniela grew up in Italy, learning her passion for cooking and culinary secrets from her grandmother. Today she teaches and blogs in Shanghai.
GO TO BLOG
Ingredients
US / METRIC
Servings:
2
Serves 2
1 can
(3.75 oz)
Sardines in Extra-Virgin Olive Oil
1 tsp
Brown Sugar
2 Tbsp
Extra-Virgin Olive Oil
1
Lemon , zested
10.5 oz
Rotini Pasta
or Short Pasta
1 Tbsp
Fresh Parsley , chopped
1 handful
Pine Nuts
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Nutrition Per Serving
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CALORIES
1036
FAT
45.0 g
PROTEIN
35.5 g
CARBS
131.2 g

Directions

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Step 1
Boil Rotini Pasta (300 gram) according to package instruction.
Step 2
Thinly slice Fennel Bulb (2).
Step 3
In a skillet, heat up the Extra-Virgin Olive Oil (2 tablespoon), add the fennel, Brown Sugar (1 teaspoon) and cook on low until slightly caramelized and fennel is soft.
Step 4
Drain the oil, chop Sardines in Extra-Virgin Olive Oil (1 can).
Step 5
Add the sardines to the skillet and cook for 1 minute. Add Lemon (1), stir and turn off the heat.
Step 6
Add Fresh Parsley (1 tablespoon).
Step 7
Add pasta into the pan with a few tablespoons of the cooking water, stir.
Step 8
Serve it up with some Pine Nuts (1 handful) on top!

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Nutrition Per Serving
Calories
1036
% Daily Value*
Fat
45.0 g
58%
Saturated Fat
7.2 g
36%
Trans Fat
0.0 g
--
Cholesterol
28.7 mg
10%
Carbohydrates
131.2 g
48%
Fiber
10.7 g
38%
Sugars
13.5 g
--
Protein
35.5 g
71%
Sodium
263.3 mg
11%
Vitamin D
--
--
Calcium
199.5 mg
15%
Iron
8.5 mg
47%
Potassium
439.0 mg
9%
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