Pesto Mussel Spaghetti
(0 votes)
(0 votes)
Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Calories:
568
calories
Calories
Healthy, because
Even smarter
Nutritional values
Mussels contain many vitamins and minerals. They are a very good source of vitamin B12, iron, manganese, and selenium. They're also good source of vitamin C, thiamine, riboflavin, phosphorus, and zinc.
Use whole wheat pasta for more fiber.
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 568 cal. | (27 %) | ||
| Protein | 23 g | (23 %) | ||
| Fat | 19 g | (16 %) | ||
| Carbohydrates | 73 g | (49 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.3 g | (21 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 4.8 μg | (24 %) | ||
| Vitamin E | 3.3 mg | (28 %) | ||
| Vitamin K | 8.6 μg | (14 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 7.6 mg | (63 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 71 μg | (24 %) | ||
| Pantothenic acid | 0.7 mg | (12 %) | ||
| Biotin | 4.9 μg | (11 %) | ||
| Vitamin B₁₂ | 4.9 μg | (163 %) | ||
| Vitamin C | 11 mg | (12 %) | ||
| Potassium | 557 mg | (14 %) | ||
| Calcium | 115 mg | (12 %) | ||
| Magnesium | 100 mg | (33 %) | ||
| Iron | 5.2 mg | (35 %) | ||
| Iodine | 97 μg | (49 %) | ||
| Zinc | 3.3 mg | (41 %) | ||
| Saturated fatty acids | 3.7 g | |||
| Uric acid | 132 mg | |||
| Cholesterol | 80 mg | |||
| Complete sugar | 2 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 14 ozs Linguine
- ⅜ cup olive oil
- 1 cup mussels (cooked and shelled)
- 2 cloves garlic cloves (finely chopped)
- ⅜ cup white wine
- 1 bunch Basil (chopped, a few leaves set aside to garnish)
- 2 Tbsps Pine nuts
- 2 Tbsps freshly grated Parmesan
- 2 Tomatoes (peeled and diced)
Preparation
Kitchen utensils
1 Baking sheet, 1 Bowl, 1 Small bowl, 1 Measuring cups, 1 Tablespoon, 1 Teaspoon, 1 Wooden spoon, 1 Parchment paper
Preparation steps
1.
Cook the linguine in plenty of boiling, salted water according to the package instructions until al dente.
2.
Heat 2 tbsp oil and fry the mussels and the garlic. Deglaze with the wine and simmer for about 2 minutes.
3.
Puree the chopped basil and the pine nuts gradually adding the remaining oil in a thin stream to produce a creamy pesto. Finally stir in the Parmesan and season to taste with salt and ground black pepper.
4.
Add the tomatoes and drained pasta to the mussels and stir in the pesto. Season to taste and serve garnished with basil leaves.
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