1. Sardines with Spinach and Linguine
Sardines with Spinach and Linguine

Sardines with Spinach and Linguine

Michelle Lee | |

Prepare to be thrilled by the simple yet complex flavor of this delicious salad, thanks in part to the luscious umami taste sensation of sardines and Parmesan! The sardines are scrumptious and pair beautifully with the fresh greens. The radishes add a wonderful, crisp texture that is a nice counterpoint to the wilted spinach and sardine fillets. The flavor of the reduced white wine and lemon juice is lovely and very bright. This simple recipe was adapted from Bon Appétit.

Sardines with Spinach and Linguine

Prep Time: 10 minutes | Cook Time: 20 minutes | Total Time: 30 minutes


  • 1 can Vital Choice sardine fillets
  • ½ pound whole-grain linguine (or less if preferred)
  • 1 tablespoon Vital Choice organic extra virgin olive oil
  • 2 tablespoons red onion, minced (or more if not using radish)
  • 2 cloves garlic, minced
  • ¼ teaspoon red pepper flakes (optional)
  • 2 cups spinach leaves (or more if preferred)
  • ¼ cup radishes, sliced thinly (or sliced red/purple cabbage)
  • 2 tablespoons white wine (or pasta water)
  • 2 tablespoons fresh lemon juice
  • Grated Parmesan cheese for topping


  1. Bring a pot of salted to boil and cook the linguine until al dente (per package directions).
  2. Heat olive oil on medium heat in a saucepan, then sauté onion, garlic and red pepper flakes until translucent.
  3. Add white wine, spinach, radishes and half the sardines; simmer until spinach is wilted.
  4. Remove from heat and stir in lemon juice. Add salt and pepper as needed, then top with the remaining sardine fillets.
  5. Divide linguine between plates and top with half of the warmed sardine mixture. Enjoy!
Serves: Serves 2