Try this Pasta with Clam and Vegetable Sauce recipe, or contribute your own.
Suggest a better descriptionCook the pasta. Meanwhile, saute the garlic in the oil for a few minutes; do not brown the garlic too much. Add the celery, zucchini, broccoli, green onions, mushrooms, and saute until barely tender. Add the tomatoes and parsley, the clams (undrained), the wine, salt, and pepper. Simmer for a few more minutes. Remove the solids from the pan and set aside in warm oven. Reduce the liquid in the pan by boiling it over high heat, stirring constantly, until the liquid is reduced by about half. Blend in the solids again, and serve over the hot pasta. Top with the cheese. (Adapted from a recipe in The Frugal Gourmet) Posted to recipelu-digest Volume 01 Number 495 by James and Susan Kirkland
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Serving Size: 1 Serving (174g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 384 | ||
Calories from Fat: 63 (16%) | ||
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Amt Per Serving | % DV | |
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Total Fat 7g | 9 % | |
Saturated Fat 1g | 5 % | |
Monounsaturated Fat 3.4g | ||
Polyunsanturated Fat 1.6g | ||
Cholesterol 81.8mg | 25 % | |
Sodium 194.2mg | 7 % | |
Potassium 333mg | 9 % | |
Total Carbohydrate 65.6g | 19 % | |
Dietary Fiber 1.5g | 6 % | |
Sugars, other 64.1g | ||
Protein 13.9g | 20 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 384
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