4 Serves
30 Mins
Bring a large pot of salted water to a boil and cook the pasta according to the package instructions until al dente.
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ItalianVitamin E
3 mg / 15 mgVitamin K
15 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
11 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
8 µg / 2.4 µgFolate
326 µg / 400 µgCalcium
197 mg / 1,300 mgIron
7 mg / 18 mgMagnesium
133 mg / 420 mgPhosphorus
475 mg / 1,250 mgPotassium
770 mg / 4,700 mgSodium
410 mg / 2,300 mgZinc
3 mg / 11 mgCopper
1 mg / 0.9 mgManganese
3 mg / 2.3 mgSelenium
121 µg / 55 µgFiber
5 g / 28 gSugar
5 g / 50 gSaturated Fat
3 g / 20 gCholesterol
94 mg / 300 mgCaffeine
0 mgNet Carbs
93 gAlcohol
0 g
While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the tomatoes, seasoning them with salt and pepper, and sauté for 2 minutes until they begin to soften.
Stir in the minced garlic, red pepper flakes, and wine. Allow the mixture to simmer for 3 minutes to develop the flavors.
Add the chopped celery to the skillet, bring the liquid to a gentle boil, and simmer for 2 minutes.
Incorporate the shrimp, mussels, fresh basil, rosemary, and oregano into the sauce. Simmer for 5 to 6 minutes until the shrimp are opaque and the mussels have opened.
Drain the pasta, reserving a small amount of the cooking water. Add the pasta to the skillet with the seafood sauce, tossing well to coat. Add reserved water if the sauce is too thick, then serve immediately.
36
g145
g37
g
Italian
Italian