Seafood and Tomato Pasta
(0 votes)
(0 votes)
Difficulty:
moderate
Difficulty
Preparation:
50 min.
Preparation
Calories:
898
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 898 kcal | (43 %) | ||
| Protein | 73.27 g | (75 %) | ||
| Fat | 13.14 g | (11 %) | ||
| Carbohydrates | 110.28 g | (74 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.39 g | (15 %) |
more nutritional values
| Vitamin A | 1,063.38 mg | (132,923 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.15 mg | (10 %) | ||
| Vitamin B₁ | 1.63 mg | (163 %) | ||
| Vitamin B₂ | 1.39 mg | (126 %) | ||
| Niacin | 25.13 mg | (209 %) | ||
| Vitamin B₆ | 0.53 mg | (38 %) | ||
| Folate | 399.22 μg | (133 %) | ||
| Pantothenic acid | 2.62 mg | (44 %) | ||
| Biotin | 30.58 μg | (68 %) | ||
| Vitamin B₁₂ | 58.38 μg | (1,946 %) | ||
| Vitamin C | 93.21 mg | (98 %) | ||
| Potassium | 1,271.5 mg | (32 %) | ||
| Calcium | 132.64 mg | (13 %) | ||
| Magnesium | 124.87 mg | (42 %) | ||
| Iron | 20.46 mg | (136 %) | ||
| Iodine | 292.64 μg | (146 %) | ||
| Zinc | 7.03 mg | (88 %) | ||
| Saturated fatty acids | 2.15 g | |||
| Cholesterol | 136.21 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 6 ½ cups mussels
- extra virgin olive oil
- 1 onion (finely chopped)
- 1 clove garlic (finely chopped)
- 2 carrots (very finely diced)
- ½ cup Celeriac (very finely diced)
- ⅔ cup white wine
- 6 ripe tomatoes (peeled, deseeded and chopped)
- 1 chile pepper (deseededdeseeded and finely diced)
- 14 ounces Linguine
Preparation steps
1.
Dispose of any open mussels then wash and de-beard the mussels under running water.
2.
Heat 4 tbsp oil in a large pan and start by frying the onion and garlic. Add the carrots and celeriac and fry together.
3.
Pour in 250 ml water and the white wine, then stir in the tomatoes and chilli. Season with salt and freshly ground black pepper and bring to the boil.
4.
Add the mussels, cover and cook over a high heat for around 8 minutes, vigorously shaking from time to time. At the end of the cooking time, dispose of any mussels that have not opened.
5.
Meanwhile, cook the linguine in plenty of salted water until al dente, then drain.
6.
Add the pasta to the mussels in the pan and stir together well. Divide between bowls and serve immediately.
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