Chorizo-Mussel Noodle Bowl |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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This recipe incorporates authentic Catalonian flavors, thanks to saffron and the smoked pork used in Spanish chorizo. Serve with a tossed green salad. Ingredients:
6 ounces uncooked linguine |
cooking spray |
1 cup chopped onion |
1/2 cup chopped green bell pepper |
4 ounces spanish chorizo sausage or turkey kielbasa, cut into (1/2-inch-thick) slices |
3 garlic cloves, minced |
1/4 teaspoon saffron threads, crushed |
2 cups chopped plum tomatoes |
1/2 cup dry white wine |
1/4 teaspoon freshly ground black pepper |
1 (14-ounce) can fat-free, less-sodium chicken broth |
2 pounds mussels, scrubbed and debearded (about 60 mussels) |
1/3 cup chopped fresh parsley |
Directions:
1. Cook pasta according to package directions, omitting salt and fat. Drain.
2. While pasta cooks, heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add onion, bell pepper, sausage, and garlic to pan; sauté 3 minutes. Add the saffron, and sauté 4 minutes or until sausage is browned. Stir in tomatoes; cook 2 minutes. Add wine, black pepper, and broth; bring to a boil. Add mussels; cover and cook 4 minutes or until mussels open. Remove from heat; discard any unopened shells. Stir in parsley. Serve mussel mixture over pasta.
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