TRAINAI RECIPE · LUNCH
Sardine Tomato Whole-Wheat Pasta
Fold in the drained sardines gently so some pieces stay intact.
- Prep
- 10 min
- Cook
- 15 min
- Recipe yield
- 1 serving
Estimated nutrition per serving
Nutrition is an estimate per serving, calculated from the listed ingredient weights. Brands and cooking yield vary. Check product labels for allergens and cross-contact.
Ingredients
For the full recipe: 1 serving. Weigh grains and proteins in the raw or cooked state listed.
- 90 g canned sardines in olive oil, drained
- 70 g whole-wheat pasta, dry
- 180 g no-salt-added canned chopped tomatoes
- 50 g spinach
- 5 g garlic
- 4 g olive oil
- 10 g lemon juice
Ingredient notes
Includes animal protein.
Contains: fish, gluten-containing ingredients. Check labels and preparation surfaces; this is not a cross-contact guarantee.
How to make it
- Boil pasta according to its packet. Reserve a small cup of cooking water, then drain.
- Chop vegetables and mince garlic. Heat oil in a skillet; cook onion, carrot and mushrooms, if listed, for 6–8 minutes. Add garlic for 30 seconds.
- Add tomatoes and any cooked lentils. Simmer 8–10 minutes, stirring; wilt in the spinach if listed. Fold in canned sardines gently if listed.
- Toss pasta with the sauce and a splash of reserved water. Add the listed lemon juice if used.
- Divide the finished recipe into the stated number of equal servings. All listed ingredients are included in the nutrition estimate.
Storage and leftovers
Refrigerate promptly in a covered shallow container within 2 hours (1 hour above 32°C / 90°F). Keep at 4°C / 40°F or colder and use within 3 days. Reheat cooked leftovers to 74°C / 165°F. Keep fresh salad toppings separate.
Temperature guidance: FoodSafety.gov.
