Angel Hair Pasta with Mussels and Red Pepper Sauce

Lee Harrelson

This simple dinner of angel hair pasta with mussels is a delicious way to enjoy fresh seafood.  Sweet red peppers help balance the naturally salty mussels and the slightly acidic tomatoes.

Yield: 4 servings (serving size: 9 mussels, about 1 cup pasta, and about 2 teaspoons parsley)
Recipe from Cooking Light

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Recipe Time

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Nutritional Information

Amount per serving
  • Calories: 372
  • Calories from fat: 18%
  • Fat: 7.4g
  • Saturated fat: 1g
  • Monounsaturated fat: 2.6g
  • Polyunsaturated fat: 1.3g
  • Protein: 24.9g
  • Carbohydrate: 46.9g
  • Fiber: 4.5g
  • Cholesterol: 40mg
  • Iron: 8.7mg
  • Sodium: 809mg
  • Calcium: 85mg

Ingredients

  • 8 ounces uncooked angel hair pasta
  • 2 teaspoons olive oil
  • 1/3 cup diced onion
  • 1 garlic clove, minced
  • 2 cups diced red bell pepper (about 2 medium)
  • 1/2 teaspoon salt
  • Dash of ground red pepper
  • 1 (14.5-ounce) can whole tomatoes, undrained and chopped
  • 1/2 cup white wine
  • 36 mussels (about 3 pounds), scrubbed and debearded
  • 3 tablespoons chopped fresh parsley

Preparation

  1. Cook pasta according to package directions, omitting salt and fat. Drain; keep warm.
  2. Heat oil in a large saucepan over medium-high heat. Add the onion and garlic; sauté 5 minutes or until tender. Add bell pepper, salt, and ground red pepper; sauté 2 minutes. Add tomatoes and wine; bring to a boil. Reduce heat to low, and simmer 10 minutes. Add mussels, and increase heat to medium. Cover and simmer for 7 minutes or until shells open. Discard any unopened shells. Serve mussel mixture over pasta; sprinkle with parsley.
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