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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 336.3
  • Total Fat: 7.7 g
  • Cholesterol: 76.3 mg
  • Sodium: 672.0 mg
  • Total Carbs: 45.6 g
  • Dietary Fiber: 8.2 g
  • Protein: 25.3 g

View full nutritional breakdown of Clams Alfredo Florentine Rotini, Quick & Light calories by ingredient
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Clams Alfredo Florentine Rotini, Quick & Light

Submitted by: CCKELLY3

Introduction

This is great for using the stems of the broccoli, if you slice them thin they will cook quickly as you saute them, but they'll still have a bit of 'bite' to them in the dish, which adds a nice contrast of texture.
Use whole wheat rotini or penne because they will hold the sauce well and make it seem like more alfredo sauce with each bite.
This dish is very high in iron and vitamin C, which makes the iron more bioavailable.
If you want the sauce to extend even further, and add soy protein try blending some very soft tofu into it and add a bit more milk, as needed to get the desired consistency.
This is great for using the stems of the broccoli, if you slice them thin they will cook quickly as you saute them, but they'll still have a bit of 'bite' to them in the dish, which adds a nice contrast of texture.
Use whole wheat rotini or penne because they will hold the sauce well and make it seem like more alfredo sauce with each bite.
This dish is very high in iron and vitamin C, which makes the iron more bioavailable.
If you want the sauce to extend even further, and add soy protein try blending some very soft tofu into it and add a bit more milk, as needed to get the desired consistency.

Number of Servings: 4

Ingredients

    5.5 ounces of whole grain pasta, rotini
    3/4 cup Ragu Light Parmesan Alfredo sauce
    2 cups frozen spinach, defrosted
    1 cup (100 g) sliced crimini or brown mushrooms
    1 cup broccoli stems, sliced very thin
    1 cup grape or cherry tomatoes
    1 large shallot, diced
    4 cloves garlic, diced
    6 ounces frozen whole baby clams, defrosted
    1 can crab meat (4.25 ounce)
    1/2 Tablespoon olive oil
    1 Tablespoon reduced sodium Worcestershire sauce
    1/2 teaspoon Italian seasoning blend
    1/2 teaspoon onion powder
    1/2 teaspoon garlic powder
    Fresh ground white peppercorns to taste

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Directions

Makes 4 servings of 1 1/2 cups (very generous) each.

1. Cook the pasta al dente while you prepare the vegetables.

2. Heat the oil over a high flame and sear the mushrooms for 2 minutes, until they start to brown, stirring every 30 seconds or so. Add in the shallots and cook another minute. Then add half the garlic and the thin slices of broccoli stems cut to about 1/8th inch thick, and add half the worcestershire sauce and ground pepper. Let brown another 2-3 minutes, tossing as necessary to prevent burning. Add the tomatoes and the thawed spinach along with the Ragu sauce, milk, the rest of the worcestershire and seasonings and the crab with it's juice as well as the defrosted clams. Stir well to combine, cover and cook a couple minutes till it starts to bubble.

3. Reduce heat to a simmer, add the pasta and the rest of the garlic, and toss well to combine. Leave covered and cook at a simmer for about 5 minutes.



Number of Servings: 4

Recipe submitted by SparkPeople user CCKELLY3.





TAGS:  Fish |

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