Angel Hair Pasta with Mussels and Tomatoes

By bakers_delight85

Ingredients

• 1/2 Tbsp. olive oil
• 4 medium garlic cloves, minced
• 1 cup fat-free, low-sodium chicken broth
• 9-ounce package refrigerated angel hair pasta
• 1 pound live mussels, scrubbed
• 14.5 ounce can no-salt-added diced tomatoes, undrained
• 1/2 tsp. red hot pepper sauce (optional)
• 2 cups packed fresh baby spinach leaves or torn spinach leaves, heavy stems discarded
• 1/4 cup chopped fresh basil, heavy stems discarded, or snipped Italian, or flat-leaf, parsley

Details

Servings 4

Preparation

Step 1

Heat a large, deep skillet over medium heat. Pour the oil into the skillet and swirl to coat the bottom. Cook the garlic for 2 minutes, stirring occasionally.
Pour in the broth. Bring to a simmer.
Stir in the pasta, separating the strands with two forks.
Stir in the mussels, undrained tomatoes, and hot pepper sauce. Simmer, covered, for 6 to 7 minutes, or until the mussels open. Discard any mussels that do not open.
Stir in the spinach. Cook, covered, for 1 minute, or until the spinach is wilted.
Remove the mussels from the mixture. Arrange around the edges of shallow bowls. Stir the pasta mixture to be sure the spinach is mixed in well.
To serve, transfer the mixture to the bowls. Sprinkle with the basil.
Per serving: 299 calories, 5.5g fat, 24mg cholesterol, 441mg sodium, 45g carb, 5g fiber, 19g protein