PCOS Friendly Whole Wheat Pasta with Sardines, Broccoli & Garlic-Dill Yogurt Sauce
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Learn more →Ingredients
4 servings
For the pasta
- 12 oz whole wheat pasta (penne or fusilli)
- 1 tsp salt, plus more for pasta water
- 4 cups broccoli florets (about 1 medium head), cut into bite-sized pieces
- 3 tbsp extra virgin olive oil, divided
- 4 cloves garlic, thinly sliced
- ¼ tsp red pepper flakes
- 2 cans (4.375 oz each) sardines in olive oil, drained
- 1 tbsp lemon juice
- ¼ tsp black pepper
For the yogurt sauce
- ¾ cup plain whole-milk yogurt
- 2 tbsp fresh dill, finely chopped
- 1 tbsp extra virgin olive oil
- 1 tsp lemon zest
- 1 small clove garlic, finely grated
- ¼ tsp salt
For serving
- lemon wedges, for serving (optional)
- extra fresh dill, for serving (optional)
Instructions
- 1
In a small bowl, whisk together the yogurt, 2 tbsp fresh dill, 1 tbsp olive oil, lemon zest, grated garlic, and 1/4 tsp salt until smooth. Set aside at room temperature while you cook the pasta.
- 2
Bring a large pot of generously salted water to a boil. Add the whole wheat pasta and cook according to package directions until al dente, tender with a slight resistance at the center. In the last 3 minutes of cooking, add the broccoli florets directly to the pot. Reserve 1/2 cup of pasta cooking water, then drain the pasta and broccoli together.
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