Pasta with Fennel, Sardines, and Pine Nuts

Preparation

1. Step 1

   Bring a large pot of water to a boil. Cook the pasta until al dente, according to package instructions, about 8 minutes.

   Step 2

   Meanwhile, combine the oil and pine nuts in a large sauté pan. Cook over medium heat, stirring occasionally, until the nuts are lightly toasted, 3 to 4 minutes.

   Step 3

   Add the onion, sliced fennel, garlic, and salt to pan; season with pepper. Cook, stirring occasionally, until the onion is soft and light golden, 9 to 10 minutes. Add the sardines; stir in the lemon zest and juice. Chop the reserved fennel fronds; stir into the mixture.

   Step 4

   Drain the pasta, reserving about 1/4 cup cooking liquid. Add the pasta to the mixture in the pan along with enough cooking water to coat; toss to combine. Divide among 4 serving plates; grate lemon zest over each. Serve immediately.

2. Fit to eat recipe

   Step 5

   (Per serving)

   Step 6

   Calories: 571

   Step 7

   Fat: 17g

   Step 8

   Cholesterol: 20mg

   Step 9

   Carbohydrate: 73g

   Step 10

   Sodium: 548mg

   Step 11

   Protein: 28g

   Step 12

   Fiber: 13g