Chorizo-Mussel Noodle Bowl

This recipe incorporates authentic Catalonian flavors, thanks to saffron and the smoked pork used in Spanish chorizo. Serve with a tossed green salad.

Yield: 4 servings (serving size: about 1 1/2 cups mussel mixture and 3/4 cup pasta)

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

Preparation

Cook pasta according to package directions, omitting salt and fat. Drain.

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.

Nutritional Information

Calories:

482 (28% from fat)

Fat:

15.2g (sat 5g,mono 6.1g,poly 2g)

Protein:

32.4g

Carbohydrate:

49.1g

Fiber:

3.9g

Cholesterol:

65mg

Iron:

8.7mg

Sodium:

936mg

Calcium:

82mg