| 8 ounces of uncooked penne pasta, or pasta of choice | |
| 2 tablespoons olive oil | |
| 3 teaspoons minced garlic | |
| 3/4 cup sun-dried tomatoes | |
| 1 tablespoon of drained capers | |
| 1 tablespoon lemon juice | |
| 3 tablespoons chopped parsley | |
| 3/4 cup grated parmesan cheese | |
| 2 cups fresh baby spinach (packed) | |
| Salt and pepper to taste | |
| 8 oz of canned mackerel, drained |
| 1. | Boil a pot of water for the penne and cook it according to package instructions. |
| 2. | Reserve 3/4 cup of the pasta water |
| 3. | Add the mackerel, capers, sun-dried tomatoes, and lemon juice to the pan. Allow it to heat for a few minutes |
| 4. | Add the drained pasta, spinach, parsley, and parmesan to the skillet and toss. |
| 5. | Slowly add pasta water (as needed, you may not need the entire ¾ cup) and continue to toss until the spinach has wilted and the parmesan cheese has melted. |
| 6. | Season with salt & pepper as needed |
Need an inexpensive seafood recipe? We got you! Canned mackerel is the perfect addition to this tasty pasta meal and is also budget-friendly. This recipe is the perfect dish to keep your family happy and healthy.
Enjoy this recipe for mackerel pasta and don’t forget to Eat Seafood America!
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