Red Clam Sauce with Vegetables the Editors of Publications International, Ltd.
Red Clam Sauce with Vegetables
Makes 4 servings
|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|
|3||cups hot cooked spaghetti|
- 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.
|Saturated Fat||<1 g|
|Total Fat||3 g|
|Calories from Fat||8 %|
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