Pesto Mussel Spaghetti

0
Average: 0 (0 votes)
(0 votes)
Pesto Mussel Spaghetti
share Share
print
bookmark_border Copy URL
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)
Calorie568 cal.(27 %)
Protein23 g(23 %)
Fat19 g(16 %)
Carbohydrates73 g(49 %)
Sugar added0 g(0 %)
Roughage6.3 g(21 %)
Vitamin A0.1 mg(13 %)
Vitamin D4.8 μg(24 %)
Vitamin E3.3 mg(28 %)
Vitamin K8.6 μg(14 %)
Vitamin B₁0.3 mg(30 %)
Vitamin B₂0.2 mg(18 %)
Niacin7.6 mg(63 %)
Vitamin B₆0.3 mg(21 %)
Folate71 μg(24 %)
Pantothenic acid0.7 mg(12 %)
Biotin4.9 μg(11 %)
Vitamin B₁₂4.9 μg(163 %)
Vitamin C11 mg(12 %)
Potassium557 mg(14 %)
Calcium115 mg(12 %)
Magnesium100 mg(33 %)
Iron5.2 mg(35 %)
Iodine97 μg(49 %)
Zinc3.3 mg(41 %)
Saturated fatty acids3.7 g
Uric acid132 mg
Cholesterol80 mg
Complete sugar2 g

Ingredients

for
4
Ingredients
14 ozs Linguine
cup olive oil
1 cup mussels (cooked and shelled)
2 cloves garlic cloves (finely chopped)
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)
How healthy are the main ingredients?
olive oilPine nutsBasilParmesangarlic cloveTomato
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.