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Fennel spaghetti with sardines
Nutrition facts per serving:
- Energy in kcal about 515
- Fat about 20g
- Carbohydrates about 58g
- Protein about 22g
This is needed
This is needed
for 2 people
Fennel
- 1 tbsp olive oil
- 2 fennel (approx. 200 g each), very thinly sliced
- 2 tbsp water
- 1 tin sardine (MSC) (approx. 90 g), drained, bones removed
- 1 organic lemon, use half of the grated zest and juice
- 0.5 tsp salt
- a little pepper
Spaghetti
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- 150 g spaghetti
- salted water, boiling
- 1 tbsp olive oil
And that's how it's done
And that's how it's done
Fennel
Heat the oil in a frying pan. Add the fennel, stir fry for approx. 4 mins. Add the sardines, water, lemon zest and juice, mix, season and simmer for approx. 4 mins.
Spaghetti
Cook the spaghetti in boiling salted water until just al dente, drain and reserve approx. 100 ml of the cooking water. Add the spaghetti to the fennel along with the reserved cooking water and oil, mix and serve.
