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Pollo alla Firènze
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Red Clam Sauce with Vegetables
Yield: Makes 4 servings
Ingredients:
2
cups sliced fresh mushrooms
1
can (14-1/2 ounces) no-salt-added stewed tomatoes, undrained
1
cup chopped green bell pepper
1
can (8 ounces) no-salt-added tomato sauce
1/2
cup chopped onion
1-1/2
teaspoons dried basil
3/4
teaspoon dried savory leaves
1/2
teaspoon black pepper
1
small yellow squash, sliced and halved
2
cans (6-1/2 ounces each) minced clams, drained, reserving liquid
2
tablespoons cornstarch
3
cups hot cooked spaghetti
Preparation:
1.
Combine mushrooms, tomatoes with juice, bell pepper, tomato sauce, onion, basil, savory and black pepper in large saucepan. Bring to a boil over medium-high heat. Reduce heat to medium. Cover and cook 5 to 6 minutes or until vegetables are tender.
2.
Stir in squash and clams. Combine 1/2 cup clam liquid and cornstarch in small bowl. Stir into mixture in saucepan. Cook and stir over medium heat until mixture boils and thickens. Cook and stir 2 minutes more. Serve over spaghetti.
Nutritional Information:
| Serving Size: | |
| Fiber | 7 g |
| Carbohydrate | 58 g |
| Cholesterol | 62 mg |
| Saturated Fat | <1 g |
| Total Fat | 3 g |
| Calories from Fat | 8 % |
| Calories | 393 |
| Protein | 33 g |
| Sodium | 136 mg |
Dietary Exchange:
| Vegetable | 1 |
| Starch | 3 |
| Meat | 3 |
This recipe appears in:
Italian
