Bone Broth Pasta (High Protein)

A white plate of healthy pasta with a mixture of vegetables and herbs, topped with crumbled seasoning and garnished with a lemon slice. Nearby are a halved lemon, cherry tomatoes, and basil leaves—an inviting bone broth pasta dish.

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Bone Broth Pasta (High Protein)

Don't let pasta be protein-less! Make this one-pot skillet bone broth pasta that packs in extra protein since all the sauce gets absorbed or becomes part of the sauce (yes, there's no straining involved). We've added a crispy lemon panko topping with pan-fried sardines for extra protein (which I promise, pinky promise you don't know they are sardines). But feel free to leave those off and instead toss in some shrimp at the end.

Prep Time10

Cook Time15

Total Time25

Course: dinner, lunch, Main Course

Cuisine: Italian

Keyword: 30 minute

Servings:

Calories: 388kcal

Author: Mika Kinney

Ingredients

½ lb protein spaghetti noodles half a box (I use Barilla Protein; a fully gluten-free or chickpea-based pasta won’t work!
16.9 oz bone broth about 2 cups or 1 box of Kettle and Fire
4 cloves garlic minced
1 teaspoon olive oil
12 oz cherry tomatoes cut in half
2 lemons
2 cups arugula
½ cup parmesan fresh, finely shredded
1 can sardines packed in olive oil
⅓ cup panko breadcrumbs
2 tablespoon basil fresh
¼ teaspoon salt more to taste
¼ teaspoon pepper

Instructions

Heat 1 teaspoon olive oil in a large skillet. Add the minced 4 cloves garlic (minced) when warm and saute for 30 seconds, then add the 12 oz cherry tomatoes (cut in half) and cook another 30 seconds.
Add the ½ lb protein spaghetti noodles to the middle, then zest 1 lemon over the top of the pasta. Sprinkle ¼ teaspoon salt and¼ teaspoon pepper over. Pour in 16.9 oz bone broth and cover and cook 10-12 minutes or until pasta is al dente.
While that cooks, heat a small skillet. Pour out the oil from the 1 can sardines into the pan and let it heat up. Add the sardines to the hot oil and use a fork to mash them up. Cover and fry until mostly crispy. About 5 minutes.
Prepare a plate with a paper towel. Pour the sardine pieces onto the prepared plate. Then add the ⅓ cup panko breadcrumbs to the pan and toast for a few minutes until golden brown. Transfer to a bowl, season with salt and pepper and zest 1 lemon into them.
When the pasta is cooked through, add in the 2 cups arugula, juice from 1 lemon, and grated ½ cup parmesan. Stir to combine and cook a few minutes until the arugula is wilted.
Top with sardine crumbles, bread crumbs, 2 tablespoon basil, and more parmesan. Then serve and enjoy!

Video

Notes

Storage: Keep the breadcrumb topping separate when storing. The pasta will last for 3 days in an airtight container in the fridge. And the bread crumbs are the same. Reheat the pasta in the microwave or on the stove top. Toast the bread crumbs on the stove top or in an air fryer to reheat but be careful because they can burn quickly.

Can I leave out the sardines? Sure! If you still want to add protein, just toss in some shrimp during the last couple of minutes of cooking to cook them.

Nutrition