Pasta with Fennel, Sardines, and Pine Nuts

• 1 pound penne, trenette, or other short pasta
• 2 tablespoons extra-virgin olive oil
• 1/4 cup pine nuts
• 1 onion, finely chopped
• 2 fennel bulbs, trimmed and thinly sliced, plus 1/4 cup green fronds
• 4 garlic cloves, finely chopped
• 1 teaspoon coarse salt
• Freshly ground pepper
• 2 cans (3.75 ounces each) sardines packed in olive oil
• Grated zest and juice of 1 lemon, plus 1 lemon for serving

1. Bring a large pot of water to a boil.
2. Cook the pasta until al dente, according to package instructions, about 8 minutes.
3. Meanwhile, combine the oil and pine nuts in a large saute pan.
4. Cook over medium heat, stirring occasionally, until the nuts are lightly toasted, 3 to 4 minutes.
5. Add the onion, sliced fennel, garlic, and salt to pan; season with pepper.
6. Cook, stirring occasionally, until the onion is soft and light golden, 9 to 10 minutes.
7. Add the sardines; stir in the lemon zest and juice.
8. Chop the reserved fennel fronds; stir into the mixture.
9. Drain the pasta, reserving about 1/4 cup cooking liquid.
10. Add the pasta to the mixture in the pan along with enough cooking water to coat; toss to combine.
11. Divide among 4 serving plates; grate lemon zest over each.
12. Serve immediately.
13. (Per serving)
14. Calories: 571
15. Fat: 17g
16. Cholesterol: 20mg
17. Carbohydrate: 73g
18. Sodium: 548mg
19. Protein: 28g
20. Fiber: 13g

penne, extravirgin olive oil, pine nuts, onion, fennel bulbs, garlic, coarse salt, freshly ground pepper, sardines packed, lemon

Taken from www.epicurious.com/recipes/food/views/pasta-with-fennel-sardines-and-pine-nuts-392519 (may not work)