This recipe is inexpensive and incredibly easy to make. And it contains mackerel which has the highest content of omega-3 fatty acids of any fatty fish. Mackerel is also a wise choice because it is a smaller fish lower on the food chain which means it contains lower amounts of mercury that other fatty fish.
This recipe it also chock full of inflammation-fighting antioxidants, phytochemicals, and fiber which come from the vegetables and bean pasta.
Lemony Mackerel Kale Pasta
- 1 15-ounce can mackerel, lightly drained
- 2 tbsp olive oil
- Juice and zest of 1 lemon
- 8 ounces Bean pasta (like Banza)
- 2 cloves Garlic halved and sliced thin
- 2 medium zucchinis, sliced in 1-inch spears
- 1 red pepper, sliced in thin spears
- 1 bunch kale, torn into bite sized pieces
- Empty can of mackerel into a small bowl. Break up with a fork. Add olive oil, lemon juice, and lemon zest. Mix well.
- Bring a large pot of water to a boil. Add pasta and cook according to package directions. When 3 minutes of cook time is remaining, add the kale, red bell pepper, zucchini, and sliced garlic. Return to boil and cook remaining 3 minutes. When done, drain and return to pot. Immediately add mackerel, olive oil, and lemon juice and zest and stir well. Toss to combine well. Transfer to 4 plates. Season with salt and pepper to taste.