NUTRITION

SERVINGS

INGREDIENTS

1.75 oz Chickpea fusilli

5.5 oz Canned sardines

2 cup Baby arugula

2 clove Garlic

0 tsp Extra virgin olive oil

1 tbsp Fresh lemon juice

0.5 tsp Lemon zest

0.25 tsp Red pepper flakes

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

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

• 2

  While the pasta cooks, heat the extra virgin olive oil in a large skillet over medium heat.

• 3

  Add the minced garlic and red pepper flakes to the skillet, sautéing for 1 minute until fragrant but not browned.

• 4

  Gently add the drained sardines to the skillet, using a wooden spoon to break them into large, bite-sized chunks.

• 5

  Reserve 0.25 cup of pasta water, then drain the fusilli and add it directly to the skillet with the sardines.

• 6

  Stir in the lemon juice, lemon zest, sea salt, and black pepper, adding a splash of pasta water if needed to loosen the sauce.

• 7

  Remove from heat and fold in the baby arugula until it just begins to wilt from the residual heat.

• 8

  Serve immediately, ensuring the sardines are evenly distributed throughout the pasta.