Garden Spinach Angel Hair with Mussels

Serving Size:  2-3


1/2 lb. Pappardelle’s Garden Spinach Angel Hair
1 tablespoon Bella Sol California EVOO
1/2 onion, diced
2 cloves garlic, minced
2 red bell peppers, diced
1/2 teaspoon salt
1 lb. fresh tomatoes, chopped
1/2 cup white wine
36 mussels (about 3 lbs.) scrubbed and debearded
3 tablespoons fresh parsley


  1. In a large skillet, heat olive oil. Add onion and garlic, cook until tender, about 5 minutes. Add red bell pepper and salt; cook for another 2 minutes. Add tomatoes and wine; bring to a boil. Bring heat back down and let simmer for 10-12 minutes.
  2. Before cooking the mussels, cook pasta in a pot of boiling salted water until al dente (about 8-10 minutes). Drain.
  3. Increase heat to medium and add mussels to tomato sauce. Cover and let simmer for 5-7 minutes or until shells open. Throw away all unopened shells.
  4. Serve sauce over individual plates of pasta. Garnish with fresh parsley.