Sardine and Chickpea Pasta with Roasted Tomatoes

This is an example of a meal that Solin would create to include in your personalized meal plan.

Sardine and Chickpea Pasta with Roasted Tomatoes

YOUR SOLIN GENERATED RECIPE

Sardine and Chickpea Pasta with Roasted Tomatoes

Roasted tomatoes and sardines tossed with al dente chickpea pasta, finished with a zesty squeeze of lemon and a pinch of red pepper flakes.

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NUTRITION

484kcal
Protein
43.3g
Fat
14.8g
Carbs
49.3g

SERVINGS

1 serving

INGREDIENTS

4 oz Sardines (canned in water, drained)

2 oz Chickpea Pasta

1/4 cup Chickpeas (canned, rinsed)

1 cup Cherry Tomatoes

1/2 tsp Olive Oil

1 clove Garlic (minced)

1 tbsp Lemon Juice

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PREPARATION

  • 1

    Preheat oven to 400°F and line a small baking sheet with parchment paper.

  • 2

    Toss cherry tomatoes with olive oil and a pinch of salt, then roast for 15 minutes until they burst and become slightly caramelized.

  • 3

    Bring a pot of salted water to a boil and cook the chickpea pasta according to package directions until al dente.

  • 4

    In a large bowl, combine the drained sardines, chickpeas, minced garlic, and lemon juice.

  • 5

    Drain the pasta, reserving two tablespoons of the cooking water.

  • 6

    Add the hot pasta and the reserved water to the sardine mixture, tossing gently to combine.

  • 7

    Fold in the roasted tomatoes and any juices from the pan, then serve immediately with a crack of black pepper.

Sardine and Chickpea Pasta with Roasted Tomatoes

This is an example of a meal that Solin would create to include in your personalized meal plan.

Sardine and Chickpea Pasta with Roasted Tomatoes

YOUR SOLIN GENERATED RECIPE

Sardine and Chickpea Pasta with Roasted Tomatoes

Roasted tomatoes and sardines tossed with al dente chickpea pasta, finished with a zesty squeeze of lemon and a pinch of red pepper flakes.

NUTRITION

484kcal
Protein
43.3g
Fat
14.8g
Carbs
49.3g

SERVINGS

1 serving

INGREDIENTS

4 oz Sardines (canned in water, drained)

2 oz Chickpea Pasta

1/4 cup Chickpeas (canned, rinsed)

1 cup Cherry Tomatoes

1/2 tsp Olive Oil

1 clove Garlic (minced)

1 tbsp Lemon Juice

PREPARATION

  • 1

    Preheat oven to 400°F and line a small baking sheet with parchment paper.

  • 2

    Toss cherry tomatoes with olive oil and a pinch of salt, then roast for 15 minutes until they burst and become slightly caramelized.

  • 3

    Bring a pot of salted water to a boil and cook the chickpea pasta according to package directions until al dente.

  • 4

    In a large bowl, combine the drained sardines, chickpeas, minced garlic, and lemon juice.

  • 5

    Drain the pasta, reserving two tablespoons of the cooking water.

  • 6

    Add the hot pasta and the reserved water to the sardine mixture, tossing gently to combine.

  • 7

    Fold in the roasted tomatoes and any juices from the pan, then serve immediately with a crack of black pepper.