Tag Archives: parmesan-roasted broccoli

Lemon-Garlic Sardine Pasta with Parmesan-Roasted Broccoli

16 Jan

I get it,  most people don’t like sardines.  Still, I really don’t understand it.  I love the way they taste – savory, slightly smoky, and lightly fishy.  I love them classically spread on some saltine crackers, I love them smooshed up with an avocado on some whole wheat bread, and I love them flaked into some pasta with olive oil … but, since I know a lot of people don’t like them period, I was intrigued by the concept of disguising them.  This was a very simple pasta, and the sardines elevated the flavors with a nice hint of smoke and salt.  Zak seemed to really enjoy this despite his professed dislike of sardines, so I have a feeling most non-sardine-lovers would find this dish enjoyable despite themselves.

Like any other Ina Garten recipe, the roasted broccoli is simple and delicious.  The only change I would make in the future is to roughly chop rather than thinly slice the garlic.  Some of the garlic pieces were burnt and quite unpleasant.  The flavors worked really well with the lemon-garlic sardine pasta and this was a tasty, easy dinner that came together in under half an hour.

Lemon-Garlic Sardine Pasta with Parmesan-Roasted Broccoli

Lemon-Garlic Sardine Pasta:

Adapted from Eating Well

1/2 box angel hair pasta

2 tbs. extra virgin olive oil

2 cloves garlic, minced

1/2 cup panko bread crumbs

1/4 cup freshly squeezed lemon juice

Freshly cracked black pepper

2 fillets of lightly smoked sardines packed in olive oil

1 tbs. tomato paste

2 tbs. flat leaf parsley, roughly chopped

3 tbs. Parmesan cheese, finely grated

Bring a large pot of water to a boil.  Cook pasta until al dente according to package directions.  Drain.

Meanwhile, heat olive oil in a small non-stick skillet over medium heat.  Add garlic and cook until fragrant, 1-2 minutes.  Add tomato paste and whisk until paste has mostly blended with olive oil.   Transfer to a large bowl.

Whisk together lemon juice and freshly cracked black pepper with garlic-tomato oil.  Add sardines and smash thoroughly with a fork until finely ground or just thicker than a “paste consistency.”

Combine pasta, sardines, parsley, Parmesan, and tomato-lemon oil.  Stir thoroughly to combine.  Serve sprinkled with panko breadcrumbs.

Parmesan-Roasted Broccoli:

Adapted from Ina Garten, Barefoot Contessa Back to Basics

3 small crowns broccoli

4 cloves garlic, peeled and thinly sliced

5 tbs. extra virgin olive oil, divided

Kosher salt and freshly cracked black pepper

2 tsp. lemon zest, grated

2 tbs. lemon juice, freshly squeezed

3 tbs. Parmesan cheese, freshly grated

1 tbs. flat leaf parsley, roughly chopped

Preheat oven to 425º.

Cut the broccoli florets from the thick stalks, leaving about 1-2″ of stalk attached to the florets.  Discard the rest of the stalks.  Cut the larger pieces through the base of the head, pulling the florets apart.

Cover a baking sheet large enough to hold the broccoli florets in a single layer with tinfoil.  Place the broccoli florets on the baking sheet and drizzle with 4 tbs. of olive oil.  Toss together with garlic and sprinkle with kosher salt and freshly cracked black pepper to taste.

Roast 20-25 minutes, checking for doneness frequently in last ten minutes, until florets are crisp and the tips of the florets are lightly browned.

Remove the broccoli from the oven and immediately toss with remaining tbs. olive oil, lemon zest, lemon juice, Parmesan, and flat leaf parsley.

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