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Linguine with Mussels Sun-Dried Tomatoes and Olives

 

18

Yield

servings

Prep

30

min

Cook

15

min

Ready

45

min

Trans-fat Free, High Fiber
 

Ingredients

12 ounces pasta, linguine
cup sundried tomatoes
¼ cup onions
chopped
¼ cup white wine
dry
*
¼ cup fish stock
or chicken stock
1 pound mussels
2 tablespoons olive oil
2 teaspoons garlic
crushed
1 ½ cups sweet red bell peppers
sliced
2 ½ cups tomatoes
diced
cup black olives
sliced
*
½ cup basil
fresh, chopped or 2 teaspoon dried
*
1x black pepper
*

Directions

Cook pasta in boiling water according to package instructions or until firm to the bite.

Drain and place in serving bowl.

Pour boiling water over sun-dried tomatoes.

Let soak for 15 minutes. Drain and chop.

In large saucepan combine onions, wine and stock.

Bring to a boil.

Add mussels.

Cover and simmer for approximately 3 minutes, or until mussels open.

Discard any that remain closed.

Remove mussels from shell and reserve.

In medium nonstick skillet, heat oil; sauté garlic, red peppers and tomatoes just until peppers are tender, Add olives, sundried tomatoes and reserved mussels. Pour over pasta. Sprinkle with basil and pepper, and toss. Notes: Replace mussels with clams or use a combination. Buy dry sun-dried tomatoes, not one in oil to reduced calories and fat. Make ahead; early in the day prepare entire sauce. Reheat gently, adding some water if sauce appears too thick.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 382g (13.5 oz)
Amount per Serving
Calories 61220% of calories from fat
 % Daily Value *
Total Fat 13g 21%
Saturated Fat 2g 11%
Trans Fat 0g
Cholesterol 64mg 21%
Sodium 574mg 24%
Total Carbohydrate 27g 27%
Dietary Fiber 6g 22%
Sugars g
Protein 81g
Vitamin A 48% Vitamin C 128%
Calcium 8% Iron 63%
* based on a 2,000 calorie diet How is this calculated?

 

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