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Linguine with Sardines and Spinach

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  • Prep 5 min
  • Total 25 min
  • Servings 2
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Comfort food AND a health boost in one. Do this.
by: Bev Cooks
Updated Aug 8, 2014
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  • 1/2 pound linguine
  • 3 ounce tin sardines, drained and roughly chopped
  • 4 cups baby spinach
  • 1/2 cup whole wheat breadcrumbs
  • 3 tablespoons extra-virgin olive oil
  • 1 lemon, for the juice
  • 1 pinch coarse salt and freshly ground pepper
  • 1/4 cup freshly grated parmesan cheese


  • 1
    Boil the linguine in a large pot of salted water. Reserve 1/2 cup (at least!) of the pasta water. Drain the rest and return to the pot.
  • 2
    Add a tablespoon or 2 of the oil to the pasta and toss.
  • 3
    Toss the spinach into the pot and toss to start wilting.
  • 4
    Add the chopped sardines, followed by the toasted breadcrumbs.
  • 5
    Give a good toss, and then grate some parmesan cheese right in.
  • 6
    Add the reserved pasta water to create a thin sauce. Add a pinch of salt and pepper and toss to combine everything.
  • 7
    Add the last tablespoon of oil, if needed. Squeeze the lemon juice in and toss one more time.
  • 8
    Serve family style with more lemon juice, cheese and oil on hand. Dig in!

Nutrition Information

No nutrition information available for this recipe

More About This Recipe

  • I know what just happened.

    This: "Ooooh, Linguine with Sardi----WHAT? SICK. NO, dude. No. Just…no."

    Caaaalm your face, now. Sardines are nothing to grody out about. Sure they come from a tin, and have a reputation equivalent to swamp sludge. But really, this little 3-inch powerhouse fishy not only delivers Omega 3s on a silver platter, but a complexity in flavor that TRANSFORMS whatever is on your dinner plate.

    Plus, you don't have to buy the ones with faces. Wait, did you just faint?

    Since pasta makes all my decisions in life, I paired linguine with a tin of slightly smoked sardines. And then toasted breadcrumbs. And then spinach. And parmesan. And LEMON. And then I sobbed for hours. Seriously, there's something about lemon and sardines that just sends me over the EDGE.

    So go buy a tin. Pony up and make. this. happen. I dare ya!

    Gather the goods. Linguine, sardines, breadcrumbs, spinach and a lemon. I ALREADY want to eat this again.

    See the sardines? Totally not scary.

    Give them a rough chop!

    Cook your pasta, and make sure to RESERVE at least 1/2 cup of pasta water. You'll use it to create your sauce in a sec. Toss in some oil, too!

    Add your spinach, as much as you want. I threw in about 4 cups.

    Then the sardines go in!

    Then the toasted breadcrumbs (p.s. you can just toast them in a skillet or toaster oven for about 7 minutes).

    At this point add your reserved pasta water. I forgot to photograph that. Go figure. Then grate some cheese in!

    Give a few good tosses. Add some salt, pepper and a WHOLE LOT of lemon juice. Some more olive oil? I believe so, yes.

    Seriously, I need leftovers.

    SEA how easy that was? I'm so sorry I just did that.

    Bev thinks that once you get over the idea of sardines, you'll be a lover for LIFE. Totes. For more musings, visit her blog Bev Cooks and her Tablespoon profile.
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