Bone Broth Pasta (High Protein)
Serves 4
10 mins prep
15 mins cook
25 mins total
Don't let pasta be protein-less! Make this one-pot skillet bone broth pasta that packs in extra protein since all the sauce gets absorbed or becomes part of the sauce (yes, there's no straining involved). We've added a crispy lemon panko topping with pan-fried sardines for extra protein (which I promise, pinky promise you don't know they are sardines). But feel free to leave those off and instead toss in some shrimp at the end.
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Heat 1 tsp olive oil in a large skillet. Add the minced 4 cloves garlic (minced) when warm and saute for 30 seconds, then add the 12 oz cherry tomatoes (cut in half) and cook another 30 seconds.
Add the 1/2 lb protein spaghetti noodles to the middle, then zest 1 lemon over the top of the pasta. Sprinkle 1/4 tsp salt and1/4 tsp pepper over. Pour in 16.9 oz bone broth and cover and cook 10-12 minutes or until pasta is al dente.
While that cooks, heat a small skillet. Pour out the oil from the 1 can sardines into the pan and let it heat up. Add the sardines to the hot oil and use a fork to mash them up. Cover and fry until mostly crispy. About 5 minutes.
Prepare a plate with a paper towel. Pour the sardine pieces onto the prepared plate. Then add the 1/3 cup panko breadcrumbs to the pan and toast for a few minutes until golden brown. Transfer to a bowl, season with salt and pepper and zest 1 lemon into them.
When the pasta is cooked through, add in the 2 cups arugula, juice from 1 lemon, and grated 1/2 cup parmesan. Stir to combine and cook a few minutes until the arugula is wilted.
Top with sardine crumbles, bread crumbs, 2 tbsp basil, and more parmesan. Then serve and enjoy!
