Clam Fettuccine With Mushrooms

recipe

Yield:

4 servings (serving size: 1 1/4 cups)

Recipe from

Oxmoor House

Nutritional Information

Calories 336
Fat 2.9 g
Satfat 1.3 g
Protein 21.0 g
Carbohydrate 55.4 g
Cholesterol 27 mg
Iron 4.9 mg
Sodium 1127 mg
Caloriesfromfat 8 %
Fiber 2.0 g
Calcium 137 mg

Ingredients

2 (6 1/2-ounce) cans chopped clams, undrained
1 (1.6-ounce) envelope Alfredo pasta sauce mix
1/2 cup fat-free milk
1 (6-ounce) can sliced mushrooms, drained
1/2 cup nonfat sour cream
4 cups hot cooked fettuccine (about 8 ounces uncooked pasta)
1/4 cup chopped fresh parsley

Preparation

Drain clams, reserving 1/2 cup clam juice. Set clams aside.

Place pasta sauce mix in a small saucepan. Gradually add clam juice and milk, stirring with a whisk until blended. Bring to a boil, and cook 1 minute or until slightly thickened, stirring constantly with whisk. Stir in mushrooms and clams; cook until thoroughly heated, stirring constantly. Remove from heat; stir in sour cream.

Combine sauce and fettuccine in a bowl; toss well. Sprinkle with parsley. Serve immediately.

Oxmoor House Healthy Eating Collection,

Oxmoor House

January 2001
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