Red Clam Sauce with Vegetables
Browse the recipe Red Clam Sauce with Vegetables
Red Clam Sauce with Vegetables
YIELD Makes 4 servings
See Cooking Videos
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:
- 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.
- 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.
This recipe appears in:
Italian
NUTRITIONAL INFORMATION:
| 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 |