2 cans sardine in olive oil
2 tablespoons extra virgin olive oil
1 teaspoon chopped garlic
½ cup flat leaf parsley
1 lemon, sliced
Cook pasta according to directions. Prepare al dente to reduce it’s glycemic index, great for blood sugar control!
Chop the sardines and transfer to a bowl. Heat the olive oil in a skillet over medium high heat for 2 minutes. Add the garlic, parsely and lemon slices. Heat for an additional 2 minutes. Add the sardines and pasta and toss well.