Summer pasta with Strozzapreti , Arugula, Potatoes & Mussels Recipe

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3 votes | 1502 views

A light summer pasta that is easy to make and wonderful to eat.

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Servings: 4
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Ingredients

Cost per serving $1.50 view details

Directions

  1. Wash the mussels thoroughly and let them soak for about 1/2 hour in cold water, changing the water a few times. Remove the piece of seaweed that is between the shells. Steam them in a small amount of boiling salted water. This will take 3-6 minutes; discard any that have not opened. Strain out all the liquid and reserve it for the sauce. Remove most of the mussels from their shells, keeping about 5 per person for garnish.
  2. Peel and cut the potatoes into small squares, par boil them in salted water. Set them aside.
  3. In a skillet, sauté the oil and onions until they become slightly translucent. Add the garlic and pepperoncino and cook a few more minutes. Add the reserved mussel liquid and boil it down to about half. Add the cubed potatoes.
  4. In a large saucepan, cook the strozzapreti in salted boiling water. Three minutes before the strozzapreti is cooked add the arugula in with the cavatelli and cook until the cavatelli is al dente. Drain them and toss them into the skillet blending them until they are completely covered with the sauce.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 174g
Recipe makes 4 servings
Calories 245  
Calories from Fat 143 58%
Total Fat 16.09g 20%
Saturated Fat 2.37g 9%
Trans Fat 0.0g  
Cholesterol 32mg 11%
Sodium 327mg 14%
Potassium 495mg 14%
Total Carbs 10.65g 3%
Dietary Fiber 0.9g 3%
Sugars 1.23g 1%
Protein 14.29g 23%
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Reviews

  • Foodessa
    This is new to me...especially mixing pasta and potatoes together...talk about carb overload...and yet...it sounds delizioso!!!

    Thanks for sharing your great dishes,
    Claudia

    Comments

    • Nanette
      August 9, 2010
      This looks wonderful Patricia...It will be on "to try" list. Thanks! N
      cucinananette.blogspot.com

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