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Lemony Mackerel Kale Pasta

This inflammation-fighting 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. This means it contains lower amounts of mercury than other fatty fish.
Course Main Course
Servings 4
Calories 426 kcal

Ingredients
  

  • 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

Instructions
 

  • 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.