Recipe Details
Ingredients
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8ouncesdry fettuccine pasta
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2tablespoonsolive oil
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1mediumyellow onion, chopped
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3clovesgarlic, crushed
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1mediumlemon, juiced
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1(3.75 ounce) cansardines in tomato sauce
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¼cupfreshly grated Parmesan cheese
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1pinchred pepper flakes, or to taste
Cooking 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
| Full Nutrition Label | |
|---|---|
| Servings Per Recipe4 | |
| Calories350 | |
| % 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.
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