Sardine, tomato & sweetcorn spaghetti
300g wholewheat spaghetti
4 x 95g cans John West Boneless Sardines in Tomato Sauce
195g can essential Waitrose Sweetcorn in water, drained
Grated zest and juice of ½ lemon
½ x 25g pack flat leaf parsley, chopped
1. Cook the spaghetti in a pan of boiling water for 9-10 minutes, then drain. Using the same pan, add the sardines, breaking them up slightly as you do so. Then add the sweetcorn and lemon zest before squeezing over the lemon juice.
2. Stir the hot pasta into the sauce, transfer to bowls, top with parsley and serve.
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