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Pick Of The Crop Sardine Pasta Recipe
|Olive oil||6 Tablespoon|
|Onion||1 , chopped|
|Garlic||2 Clove (10 gm), minced|
|Red bell pepper||1 , sliced into strips|
|Yellow bell pepper||1 , sliced into strips|
|Blanched vegetables||4 Cup (64 tbs), cooled|
|Halved cherry tomatoes||1 Cup (16 tbs)|
|Fresh lemon juice||1⁄2 Cup (8 tbs)|
|Chopped fresh thyme/2 teaspoons dried thyme leaves||2 Tablespoon|
|Dry fettuccine||8 Ounce, cooked according to package directions and drained|
|Black pepper||To Taste|
|Water packed sardines||7 1⁄2 Ounce, drained (Or Oil Packed, 2 Cans, 3 3/4 Ounce Each)|
|Parmesan cheese||1⁄4 Cup (4 tbs), grated|
Calories 902 Calories from Fat 305
% Daily Value*
Total Fat 36 g55.8%
Saturated Fat 5.7 g28.4%
Trans Fat 0 g
Cholesterol 45 mg
Sodium 502.5 mg20.9%
Total Carbohydrates 107 g35.8%
Dietary Fiber 17.7 g70.9%
Sugars 17.5 g
Protein 38 g75.9%
Vitamin A 255.5% Vitamin C 318.7%
Calcium 24.7% Iron 33%
*Based on a 2000 Calorie diet
1) Take a large skillet; heat oil in it over medium heat and sauté onion and garlic until onion is limp.
2) Mix in bell peppers and cook for 1 minute.
3) Stir in blanched vegetables, cherry tomatoes, lemon juice, thyme and pasta and heat just until cooked well.
4) Add salt and pepper to taste and cover with sardines on top and sprinkle with cheese after transferring the mixture to serving platter.
5) Serve hot immediately.