Photo: Chiara Conti
Linguine with Butternut Squash, Spinach, and Mussels
10 ingredients
Makes 4 servings
openrecipes
Estimated Nutrition (whole recipe, rough)
454
Calories
52g
Protein
16g
Fat
20g
Carbs
Counts 8 of 9 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Clam | 100g cooked | 148 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Shrimp | 100g cooked | 99 |
| Onion | 1 medium (110g) | 44 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Chili | 1 tsp (2.7g) | 8 |
| Spinach | 1 cup raw (30g) | 7 |
| Garlic | 1 clove (3g) | 4 |
| Pumpkin | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 4 cups 3/4-inch cubes peeled butternut squash (about 1 pound)
- 3 tablespoons extra-virgin olive oil, divided, plus additional for drizzling
- 1/2 cup dry white wine
- 2 large shallots, chopped
- 2 large garlic cloves, minced
- 1/2 teaspoon dried crushed red pepper
- 2 pounds mussels, scrubbed, debearded
- 1/2 cup bottled clam juice
- 8 ounces linguine
- 2 5-ounce packages fresh baby spinach leaves
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By epicurious ·
Recipe sourced from
openrecipes