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Linguine with Butternut Squash, Spinach, and Mussels

Linguine with Butternut Squash, Spinach, and Mussels
Linguine with Butternut Squash, Spinach, and Mussels is a dairy free and pescatarian recipe with 4 servings. One portion of this dish contains about 25g of protein, 14g of fat, and a total of 516 calories. This recipe covers 44% of your daily requirements of vitamins and minerals. Plenty of people really liked this main course. If you have olive oil, shallots, linguine, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes about 45 minutes.

Instructions

1
Preheat oven to 400°F.
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OvenOven
2
Place squash cubeson rimmed baking sheet.
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SquashSquash
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Baking SheetBaking Sheet
3
Sprinkle with saltand pepper, then pour 1 tablespoon oliveoil over and toss to coat. Roast 10 minutes.Turn squash over; continue roastinguntil tender, about 20 minutes longer.DO AHEAD: Can be made 4 hours ahead.
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PepperPepper
SquashSquash
4
Let stand at room temperature.
5
Bring wine, shallots, garlic, andcrushed red pepper to boil in large skillet.
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Red PepperRed Pepper
ShallotShallot
GarlicGarlic
WineWine
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Frying PanFrying Pan
6
Add mussels; cover and cook until musselsopen, 2 to 3 minutes (discard any musselsthat do not open).
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MusselsMussels
7
Transfer mussels to largebowl. Cover liquid in skillet and set aside.
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MusselsMussels
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Frying PanFrying Pan
8
Remove mussels from shells; discard shells.
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MusselsMussels
Pasta ShellsPasta Shells
9
Pour clam juice and any accumulated juicesfrom mussels into liquid in skillet. Bring toboil; reduce heat to medium and simmeruntil reduced to 1/2 cup, about 5 minutes.
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Clam JuiceClam Juice
MusselsMussels
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Frying PanFrying Pan
10
Whisk in 2 tablespoons oil. Cover; set aside.
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Cooking OilCooking Oil
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WhiskWhisk
11
Meanwhile, cook linguine in large potof boiling salted water until tender but stillfirm to bite, stirring occasionally.
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LinguineLinguine
WaterWater
12
Using tongs, transfer pasta to skilletwith juices, reserving pasta cooking liquidin pot.
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PastaPasta
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TongsTongs
PotPot
13
Add mussels and squash to skillet;toss.
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MusselsMussels
SquashSquash
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Frying PanFrying Pan
14
Add spinach to pasta cooking liquid;let stand 1 minute to wilt.
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SpinachSpinach
PastaPasta
15
Drain spinach.
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SpinachSpinach
16
Divide wilted spinach among 4 wideshallow bowls. Divide linguine, squash,mussels, and sauce among bowls.
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LinguineLinguine
MusselsMussels
SpinachSpinach
SquashSquash
SauceSauce
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BowlBowl
17
Drizzlewith oil and serve.
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Cooking OilCooking Oil
1
Crisp, citrusy Mönchhof2007 Estate Riesling, Germany ($15).
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RieslingRiesling
2
Per serving: Calories 505, Total fat 14g, Saturated Fat 2g, Cholesterol 31mg, Sodium 765mg, Carbohydrate 67g, Fiber 6g, Protein 28g
3
Nutrition Data
4
See Nutrition Data's complete analysis of this recipe ›
DifficultyHard
Ready In45 m.
Servings4
Health Score100
Dairy FreeVery Healthy
DietsDairy FreePescatarian
Dish TypesLunchMain CourseMain DishDinner
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