Step 1

In a bowl, mix panko breadcrumbs with garlic powder, dried parsley, salt, pepper, and lemon zest.

Step 2

In a pan, heat 2 tbsp of olive oil over medium heat. Add the panko breadcrumbs mixture. Cook for 5-10 minutes or until golden brown. Stir often to prevent the breadcrumbs from burning. Set aside for serving.

Step 3

Cook the pasta to al dente according to package instructions in salted water. Reserve 1 cup of pasta water.

Step 4

Meanwhile, heat 1 tbsp of olive oil in a large pan over medium heat. I used the olive oil from the tinned sardines, but you can use regular olive oil as well. Add the sliced garlic and cook, stirring often for 1 minute. Add the red pepper flakes and cook for another minute, stirring constantly.

Step 5

Mix in chopped baby broccoli. Cook for about 5 minutes, stirring occasionally. I like my broccoli to still be somewhat crisp, but cook for longer or shorter based on your preference. Add the lemon juice and season to taste with salt and pepper.

Step 6

Add the tinned sardines. I broke the sardines into smaller pieces with a wooden spoon. Transfer over the cooked pasta and a few splashes of pasta water as needed. Mix everything together.

Step 7

Divide among bowls to serve. Sprinkle generously with the lemon garlicky breadcrumbs and additional lemon juice and lemon zest as desired.