Print
ShareThis
Spring Rolls
Learn how to cook authentic Asian cuisine with our recipes from all of the major regions in Asia, including Korea, Japan and Malaysia.
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
