PCOS Friendly Pomegranate & Mint Whole Wheat Pasta with Sardines and Broccoli
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Learn more →Ingredients
4 servings
For the pasta
- 12 oz whole wheat spaghetti
- 1 tsp salt
For the sauté
- 4 cups broccoli florets (about 1 medium head), cut into small florets
- 4 tbsp extra virgin olive oil, divided
- 4 cloves garlic, thinly sliced
- ½ tsp red pepper flakes
- 2 cans (4.375 oz each) sardines in olive oil, drained and roughly flaked
- 1 lemon, zested and juiced (about 3 tbsp juice)
For finishing
- ½ cup pomegranate arils
- ⅓ cup fresh mint leaves, roughly torn
- ¼ cup fresh flat-leaf parsley, roughly chopped
- salt and pepper, to taste
For serving
- 2 tbsp extra virgin olive oil, for drizzling (optional)
- lemon wedges, for serving (optional)
Instructions
- 1
Bring a large pot of water to a boil over high heat. Add 1 tsp salt, then cook the whole wheat spaghetti according to package directions until al dente — tender with a slight resistance at the center, about 9–11 minutes. Before draining, reserve 1 cup of pasta cooking water. Drain the pasta in a colander and set aside.
- 2
While the pasta cooks, heat 2 tbsp of the olive oil in a 12-inch skillet over medium-high heat until shimmering. Add the broccoli florets in a single layer and cook undisturbed for 3 minutes, until the undersides are lightly charred. Stir and continue cooking for 2–3 minutes more, until the florets are bright green and just tender when pierced with a fork. Transfer to a plate.
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