italian

Sicilian Pasta with Sardines and Fennel

Name: Sicilian Pasta with Sardines and Fennel
Yield: 1 serving
Cuisine: italian
Ingredients: 75 g spaghetti (dry); 96 g sardines in olive oil, drained; 149 g fennel bulb; 5 g olive oil; 11 g raisins; 9 g pine nuts; 16 g lemon juice; 2 g lemon zest; 0.53 g black pepper; 0.53 g salt

This dish pairs fennel bulb with spaghetti, raisins and pine nuts. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Lunch Dinner

Medium

Balanced Heart friendly Pescatarian

Set your calorie target 650 kcal

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Estimated macros per portion

37 g Protein

79 g Carbohydrates

21 g Fat

9 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

75g spaghetti (dry) 278 kcal
96g sardines in olive oil, drained 192 kcal
149g fennel bulb 46 kcal
5g olive oil 44 kcal
11g raisins 33 kcal
9g pine nuts 52 kcal
16g lemon juice 5 kcal
1.07 tsp (2g) lemon zest 1 kcal
0.27 tsp (1g) black pepper 1 kcal
0.27 tsp (1g) salt 0 kcal

Cooking instructions

spaghetti (dry)
Bring a pot of salted water to a boil and cook the spaghetti until al dente. Reserve 60 ml pasta water, then drain.
fennel bulbolive oil
While pasta cooks, heat olive oil in a skillet over medium heat. Add sliced fennel and cook 5-6 minutes until tender.
sardines in olive oilraisinspine nutslemon juicelemon zest
Stir in sardines, raisins, and pine nuts. Add lemon zest and lemon juice; warm gently 1-2 minutes, breaking up sardines slightly.
spaghetti (dry)
Toss in cooked spaghetti with a splash of reserved pasta water to loosen into a glossy sauce.
sardines in olive oilblack peppersalt
Season with black pepper and salt as needed (sardines may be salty). Serve hot.