Sardine & Zucchini “Pasta” with Grana Padano
This healthy riff on the traditional Italian pasta con le sarde (pasta with sardines) gives you those brain-boosting omega-3's atop zucchini noodles instead of carbohydrate-rich spaghetti. In one study published in the Journal of Alzheimer’s Disease, people who ate a higher percentage of their calories from carbs had an increased risk of cognitive impairment or dementia. If you still prefer a classic flavor, swap whole-wheat pasta for half of the zucchini noodles. Grana Padano is a hard Italian cheese with buttery, nutty notes, but you can substitute Parmigiano-Reggiano, Pecorino Romano or any hard, sharp cheese.
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Ingredients
2 tbsp olive oil
1 large shallot, thinly
sliced crosswise
4 cloves garlic, minced
1 1/2 cups halved cherry or
grape tomatoes
3 4-oz BPA-free cans or
pouches boneless, skinless sardines in water, drained well
2 zucchini, spiralized (TIP: You can also purchase pre-cut zucchini noodles.)
1 tsp finely grated lemon zest
2/3 cup sliced fresh basil
4 oz Grana Padano or Parmesan cheese, grated or shaved
1 tsp red pepper flakes
Preparation
1. In a large skillet on medium, heat oil. Add shallot and garlic and cook, stirring, just until tender, about 2 minutes. Stir in tomatoes and cook, stirring often, just until softened, about 3 minutes. Stir in sardines and cook for 1 minute.
2. Add zucchini and cook, stirring gently to avoid breaking up sardines, just until zucchini is softened, about 2 minutes. Gently stir in lemon zest.
3. Sprinkle with basil, cheese and pepper flakes before serving.
Nutrition Information
- Serving Size 1/4 of recipe
- Calories 370
- Carbohydrate Content 9 g
- Cholesterol Content 71 mg
- Fat Content 24 g
- Fiber Content 2 g
- Protein Content 29 g
- Saturated Fat Content 8 g
- Sodium Content 814 mg
- Sugar Content 4 g
- Monounsaturated Fat Content 10.5 g
- Polyunsaturated Fat Content 3 g