Ingredients
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8 ounces dry fettuccine pasta
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2 tablespoons olive oil
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1 medium yellow onion, chopped
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3 cloves garlic, crushed
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1 medium lemon, juiced
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1 (3.75 ounce) can sardines in tomato sauce
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¼ cup freshly grated Parmesan cheese
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1 pinch red pepper flakes, or to taste
Directions
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Fill a large pot with lightly salted water and bring to a rolling boil. Cook fettuccine at a boil until almost tender, about 8 minutes.
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While the pasta is cooking, heat oil in a skillet over medium heat. Add onion and cook until starting to soften, about 3 minutes. Add garlic and cook until fragrant, about 1 minute. Pour in sardines and tomato sauce, stir to combine, and cook until heated through, about 3 minutes. Reduce the heat to low and keep at a simmer.
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Drain pasta, add to sauce, and stir to combine. Cover, turn off the heat, and let stand for 3 minutes. Squeeze lemon over top and divide onto four serving plates. Garnish with Parmesan and red pepper flakes.
Nutrition Facts (per serving)
| 350 | Calories |
| 13g | Fat |
| 47g | Carbs |
| 15g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 4 | |
| Calories 350 | |
| % Daily Value * | |
| Total Fat 13g | 16% |
| Saturated Fat 3g | 15% |
| Cholesterol 21mg | 7% |
| Sodium 192mg | 8% |
| Total Carbohydrate 47g | 17% |
| Dietary Fiber 4g | 14% |
| Total Sugars 3g | |
| Protein 15g | 29% |
| Vitamin C 24mg | 27% |
| Calcium 158mg | 12% |
| Iron 3mg | 14% |
| Potassium 295mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
