When I made lemon-garlic sardine pasta with parmesan-roasted broccoli, I realized that sardines and broccoli are an excellent combination. Thanks to a crown of broccoli I discovered while cleaning the fridge that had seen better days, I was inspired to combine them in one dish. It turned out great – the sardines paired nicely with the broccoli. Their rich, umami flavor was offset nicely by the acid from the balsamic and lemon juice and the heat of the crushed red pepper flakes. The broccoli lent a nice crunch to the dish that worked well against the soft texture of the chickpeas. Though the flavors of the sardines are more pronounced than in the lemon-garlic sardine pasta with parmesan-roasted broccoli, this is another great way to sneakily include sardines in a dish. The flavors were bold, delicious, and nutritious, and this dish was very easy and quick to put together.
Sardine and Mustard Roasted Broccoli and Chickpea Spaghetti
Quarter-sized fistful of whole-wheat thin spaghetti
3 cups broccoli florets, rinsed
1 4.25 oz. tin sardines in water, bones removed, if desired
3 cloves garlic, peeled
2 tbs. lemon juice, freshly squeezed
1 1/2 tbs. balsamic vinegar
2 tbs. Jack Daniels stone ground dijon mustard
4 tbs. extra virgin olive oil
Kosher salt and freshly cracked black pepper
1/2 cup canned chickpeas, drained and rinsed
Serve with lemon quarter for garnish
Preheat oven to 425º.
Bring a medium pot of salted water to a boil.
Combine sardines, garlic, lemon juice, balsamic vinegar, and mustard in a food processor or blender. Pulse a few times to combine. With machine running, slowly pour in olive oil. Taste for seasonings. The final consistency should be paste-like.
Toss broccoli florets with half of sardine mixture. Place in a single layer on a baking sheet. Roast 20-25 minutes, tossing occasionally, checking for doneness frequently in last ten minutes, until florets are crisp and the tips of the florets are lightly browned.
With about 8-10 minutes left in roasting time, add pasta to boiling water. Cook according to package instructions until al dente, about 6 minutes. Drain, reserving 1/2 cup of pasta water.
Heat a large sauté pan over medium heat. Add chickpeas and cook 2-3 minutes until heated through. Add remaining sardine mixture and reserved pasta water. Add pasta and roasted broccoli and toss to combine. Serve immediately with lemon quarter for garnish.