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Linguine with Mussels, Sun-Dried Tomatoes & Olives

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Recipe

 

Yield

6 servings

Prep

25 min

Cook

30 min

Ready

60 min
Trans-fat Free, Good source of fiber

Ingredients

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

Amount Measure Ingredient Features
346.8 ml/g pasta, linguine
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79 ml sundried tomatoes
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59 ml onions
chopped
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59 ml white wine
dry
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59 ml fish stock
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453.6 g mussels
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3E+1 ml olive oil
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1E+1 ml garlic
crushed
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355 ml sweet red bell peppers
sliced
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591 ml tomatoes
diced
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79 ml black olives
sliced
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118 ml basil
fresh, chopped
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1 x black pepper
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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 minutes.

Add olives, sundried tomatoes and reserved mussels.

Pour over pasta.

Sprinkle with Basil and pepper, and toss.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 255g (9.0 oz)
Amount per Serving
Calories 40820% from fat
 % Daily Value *
Total Fat 9g 14%
Saturated Fat 1g 7%
Trans Fat 0g
Cholesterol 42mg 14%
Sodium 383mg 16%
Total Carbohydrate 18g 18%
Dietary Fiber 4g 15%
Sugars g
Protein 54g
Vitamin A 32% Vitamin C 85%
Calcium 6% Iron 42%
* based on a 2,000 calorie diet How is this calculated?
 

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