Linguine with Garlic Sardine Sauce and Spinach
Elevate your weeknight dinners with this vibrant Linguine with Garlic Sardine Sauce and Spinach, a quick and flavorful recipe brimming with Mediterranean-inspired goodness. Tender linguine is tossed in a bold, aromatic sauce made from garlic-infused olive oil, spiced with red pepper flakes, and enriched with protein-packed canned sardines. The addition of wilted baby spinach adds a touch of freshness, while a squeeze of zesty lemon juice and a sprinkle of parsley brighten every bite. Ready in just 25 minutes, this dish strikes the perfect balance between simplicity and sophistication. Whether you top it with grated Parmesan or enjoy it as is, it’s a healthy, satisfying meal that’s perfect for busy weeknights. Keywords: linguine recipe, garlic sardine sauce, Mediterranean pasta dish, quick pasta dinner, spinach and sardines.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 12 ounces linguine
- 3 tablespoons olive oil
- 4 pieces garlic cloves
- 0.5 teaspoons red pepper flakes
- 2 cans canned sardines in olive oil
- 4 cups baby spinach
- 2 tablespoons lemon juice
- 2 tablespoons fresh parsley, chopped
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 0.25 cups grated Parmesan cheese (optional)
Instructions
Bring a large pot of salted water to a boil. Cook the linguine according to the package instructions until al dente. Reserve 1 cup of pasta water, then drain the linguine and set aside.
While the pasta cooks, heat the olive oil in a large skillet over medium heat.
Thinly slice the garlic cloves and add them to the skillet along with the red pepper flakes. Sauté for 1-2 minutes until the garlic is fragrant and lightly golden, but not burned.
Drain the sardines and add them to the skillet. Break them up gently with a spoon as they heat through, allowing their flavors to combine with the garlic and oil.
Add the baby spinach to the skillet and toss gently until the spinach wilts, about 2-3 minutes.
Stir in the lemon juice, chopped parsley, salt, and black pepper. Mix to combine, adjusting seasonings to taste.
Add the drained linguine to the skillet and toss to coat in the sardine sauce. If the mixture is too dry, gradually add some reserved pasta water until the desired consistency is reached.
Serve immediately in bowls, garnished with grated Parmesan cheese, if desired.
Nutrition Facts
Calories |
1669 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 86.6 g | 111% | |
| Saturated Fat | 21.2 g | 106% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 350 mg | 116% | |
| Sodium | 2787 mg | 121% | |
| Total Carbohydrate | 119.2 g | 43% | |
| Dietary Fiber | 10.2 g | 36% | |
| Total Sugars | 2.9 g | ||
| Protein | 99.0 g | 198% | |
| Vitamin D | 10.3 mcg | 51% | |
| Calcium | 1648 mg | 127% | |
| Iron | 15.5 mg | 86% | |
| Potassium | 1233 mg | 26% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
