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
1-1/2
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
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 |