This is one of the tastiest dishes I have on my blog. It is loaded with beneficial nutrients and feels like a special occasion meal. Using lentil pasta eliminates high carb/high glycemic pasta and opts for a higher protein/lower carbohydrate pasta. Sardines are loaded with healthy Omega-3 essential fatty acids and the butter and olive oil offer even more healthy fats. The tastes are rich, layered and satisfying.
(note: this reminds me so much of eating sauteed baby clams with butter and garlic with my Dad when I was a kid. No one else in my family liked them so it was kind of my “thing” I could share with my dad. I no longer eat shellfish (see Leviticus 11:12) but the sardines are so reminiscent of the baby clams, it brings back awesome memories)
Core & Advanced Plan
Serves 2 (large helpings) or 4 (small helpings)
1 – 8 oz container Red Lentil Pasta
1/2 – 3/4 can wild-caught sardines (more if you want :))
3 tablespoons grass-fed butter
1 -2 tablespoons extra virgin olive oil
2-4 fresh pressed garlic cloves (to taste)
6 fresh basil leaves, ribboned
salt and pepper to taste
Cook lentil pasta per package directions. When done, heat butter and olive oil lightly (do NOT let smoke). Add sardines, garlic, basil, salt, and pepper. Toss in pasta and make sure it is all covered well. Serve warm.