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Pan-fried penne with mussels and cherry tomatoes

Enjoy your meal!

Weight Watchers
Course: Main course
Preparation time: 15 minutes
Cooking time: 17 minutes

Instructions

  • 1.   Bring a large amount of salted water to a boil. Cook the penne for 8 minutes (al dente). Drain and rinse under a stream of cold water. Scrub and rinse the mussels several times. Discard any that remain open. Peel and chop the garlic and shallot. Rinse and dry the cherry tomatoes.
  • 2.   In a non-stick wok, pour the white wine, add the garlic and shallot, then bring to a boil. Add the mussels, cook for 4 minutes over medium heat until they open: cover halfway through cooking. Remove the mussels from the shells. Strain the cooking juice through a sieve, pour it into a pitcher with the cream and mix.
  • 3.   Wipe the wok, melt the margarine in it. Add the cherry tomatoes, cook for 2 minutes over medium heat. Add salt. Add the pasta, cook for 1 more minute. Pour in the creamy cooking juice, continue cooking for 2 minutes while stirring: add the mussels and basil at the last moment. Give it three turns of the pepper mill and serve.

Ingredients for servings

  • 200 g of penne
  • 150 g of mussel
  • 1 garlic clove
  • 125 g of cherry tomato
  • 1 shallot
  • 100 ml of white wine
  • 4 tablespoon of light cream (12-15%)
  • 1 teaspoon of margarine
  • 6 teaspoon of basil
  • salt (according to taste)
  • pepper (according to taste)

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