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Fettuccine With Spinach-Pesto and Clams

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Fettuccine With Spinach-Pesto and Clams  Recipe
Nutrition Facts*
Serving Size
14 Recipe
Servings Per Recipe
4
Amount Per Serving
Calories
454
Calories from Fat
198
% Daily Value
Total Fat
22g
34%
Saturated Fat
4g
20%
Trans Fat
0g
Cholesterol
40mg
13%
Sodium
485mg
20%
Total Carbohydrates
51g
17%
Dietary Fiber
5g
20%
Sugars
3g
Protein
22g
Calcium
152mg
15%

Number of servings: 4

Calories per serving: 454

Preparation time: 25 min

Total time: 25 min

Ingredients

3 cups fresh spinach leaves, divided

2 tbsp olive oil

2 garlic cloves, minced

12 cup (2 oz) walnuts

12 cup Parmesan cheese, divided

12 cup low-sodium chicken broth

1 tbsp flour

1 tbsp water

1 (10-oz) can whole baby clams, undrained

8 oz whole-wheat fettuccine pasta, cooked according to directions without salt or fat

1 tomato, chopped

Directions

1. In a food processor, combine 2 cups spinach leaves, olive oil, garlic, walnuts, and 14 cup cheese to make the pesto. Process about 1 minute until smooth.

2. Add broth and blend 30 seconds.

3. In a large skillet, over medium-high heat, add pesto mixture.

4. In a small bowl, mix flour and water. Add clams and flour mixture to the skillet. Stir and cook 3 to 4 minutes to thicken and heat through.

5. In a large bowl, toss hot pasta, pesto-clam sauce, remaining 1 cup spinach leaves, and tomato. Top each serving with remaining cheese.

Makes 4 servings.

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