Bone Broth Pasta (High Protein)
Serves 410 mins prep15 mins cook
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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What you need
Instructions
0 Heat [wprm-ingredient text="1 tsp olive oil" uid="3"] in a large skillet. Add the minced [wprm-ingredient text="4 cloves garlic" uid="2"] (minced) when warm and saute for 30 seconds, then add the [wprm-ingredient text="12 oz cherry tomatoes" uid="4"] (cut in half) and cook another 30 seconds. 1 Add the [wprm-ingredient text="1/2 lb protein spaghetti noodles" uid="0"] to the middle, then zest 1 lemon over the top of the pasta. Sprinkle [wprm-ingredient text="1/4 tsp salt" uid="11"] and[wprm-ingredient text="1/4 tsp pepper" uid="12"] over. Pour in [wprm-ingredient text="16.9 oz bone broth" uid="1"] and cover and cook 10-12 minutes or until pasta is al dente. 2 While that cooks, heat a small skillet. Pour out the oil from the [wprm-ingredient text="1 can sardines" uid="8"] 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. 3 Prepare a plate with a paper towel. Pour the sardine pieces onto the prepared plate. Then add the [wprm-ingredient text="1/3 cup panko breadcrumbs" uid="9"] 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. 4 When the pasta is cooked through, add in the [wprm-ingredient text="2 cups arugula" uid="6"], juice from 1 lemon, and grated [wprm-ingredient text="1/2 cup parmesan" uid="7"]. Stir to combine and cook a few minutes until the arugula is wilted. 5 Top with sardine crumbles, bread crumbs, [wprm-ingredient text="2 tbsp basil" uid="10"], and more parmesan. Then serve and enjoy!View original recipe