Sardines are a great source of heart-healthy omega-3s and are much cheaper than salmon. Their little edible bones pack an extra nutrition punch by providing calcium.
Have some leftover? Cooling and reheating pasta creates resistant starch. This acts as a beneficial dietary fibre as it is harder for your body to break down. Cooking the pasta in salted water also makes it easier to digest as the salt breaks down fructans in the pasta.