Fresh basil


Fragrant fresh basil adds a bounty of crisp green notes to your mussels.


BOWL OF PLENTY


Cherry tomatoes


LINGUINE WITH MUSSELS This light, bright pasta dish is perfect for any winter night.


PREP TIME 10 MIN. – COOK TIME 17 MIN. READY IN 27 MIN. – SERVINGS 4


½ cup low-sodium chicken broth 1½ lbs frozen mussels, thawed 2 cups cherry tomatoes


1 (9 oz) pkg fresh linguine 3 tbsp olive oil 1 tsp cayenne pepper 1 tbsp minced garlic 1 cup fresh basil


STEP 1 Bring chicken broth to a boil in a large, deep skillet. Add mussels and reduce to a simmer. Cover with a lid and steam for 3 min. until mussels open.


Drain mussels, place in a bowl, and set aside. Halve the tomatoes. STEP 2 Cook the pasta according to package directions until al dente. Rinse out the skillet used for the mussels and heat the olive oil over medium heat. Add the cayenne and garlic and sauté for 1 min. or until fragrant. Add the tomatoes and cook for 3 min. Season with salt (in moderation) and pepper. STEP 3 Roughly chop the basil. Remove the mussels from the shell and add to the skillet with the basil. Sauté for 2 min. or until basil has wilted. Divide the pasta among 4 plates and spoon the mussels and sauce over the pasta. Serve with stir-fried spinach.


Per serving: 494 calories, 15g fat, 2g saturated fat, 48mg cholesterol, 564mg sodium, 58g carbohydrate, 3g fiber, 4g sugar, 30g protein


Sweet and snack size, these cherry tomatoes will brighten up the salty depth of this dish.


Linguine


Fresh fettuccine is wide enough to carry all that delicious sauce and flavor.


DECEMBER 2016 133


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