Mussels and pasta

Preparation time:
5 mins
Cooking time:
12 mins
Serves:
4
Recipe provided by: New Idea
Rating:
Kick Start Diet - Dinner, Day 19

Ingredients

• 300g dried linguini
• 2 bunches asparagus, trimmed, to serve
• 1 tblsp olive oil
• 1 brown onion, peeled, chopped
• 3 cloves garlic, sliced
• 600ml bottle passata (tomato) sauce
• 2 to 3 sprigs rosemary
• 4 fresh basil leaves, torn
• 800g frozen mussels

Method

1. Bring a large saucepan of salted boiling water to the boil. Cook linguini for 10 minutes, or until al dente.
2. Add asparagus to a microwave-proof dish. Cook on high for 4 minutes or until tender. Adjust cooking time to suit your microwave. Set aside on serving plate.
3. Meanwhile, heat olive oil in a large deep pot over medium-high heat. Add onion and garlic and cook for 2 minutes, or until softened.
4. Add passata, rosemary and basil. Bring to boil. Add mussels, cover and cook for 6 minutes or until mussels have opened.
5. Remove from heat, discard any unopened shells. Serve mussels over linguini with asparagus on the side.

Notes

Quantity per serving

Energy (kJ) 2077.07kJ
Protein (g) 40.11g
Total fat (g) 10.49g
- Saturated fat (g) 2.50g
- Carbohydrate (g) 58.96g
Sugars (g) 9.67g
Dietary fibre (g) 6.58g
Sodium (mg) 878.76mg

Source:
New Idea
Author:

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