Fettuccine with Vegetable Clam Sauce

Fettuccine with Vegetable Clam Sauce

In this recipe:

based on 2 reviews
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10 min.
25 min.
8 Servings

This winning combination of al dente fettuccine, sautéed vegetables and tender clams is sure to please those longing for a taste of the sea. Ready in less than 30 minutes.


  • 2 packages BUITONI Refrigerated Fettuccine (9 oz.), prepared according to package directions, kept hot
  • 1/2 cup (1 stick) butter or margarine, divided
  • 2 cups sliced fresh mushrooms
  • 2 small zucchini, shredded
  • 1/4 cup sliced onion
  • 1 cup peeled and chopped tomatoes
  • 1 1/4 cups BUITONI Refrigerated Freshly Shredded Parmesan Cheese (5 oz.)
  • 1 cup heavy whipping cream
  • 1 can (10 ounces) clams, drained, juice reserved
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MELT 1/4 cup butter in large skillet. Add mushrooms, zucchini and onion; cook, stirring occasionally, for 5 minutes or until mushrooms and onion are tender. Add tomatoes; cook for 2 minutes. Transfer to large bowl.

ADD pasta, cheese, cream, reserved clam juice and remaining 1/4 cup butter to skillet. Cook over medium heat just until cheese is melted.

TOSS vegetable mixture with clams and pasta mixture. Season with salt and ground black pepper.

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Fettuccine with vegetable clam sauce

Excellent dish. Enjoyed by all. Definitely will prepare again.

- Lynne from Washington from Yacolt, Wash.

Very easy and delicious

This meal was very easy to prepare and was excellent.

- Victoria Bellinger from Montana

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Nutrition Facts

Serving Size: 1/8 of Recipe

Servings Per Recipe: 8

  • Amount Per Serving
  • Calories: 460
  • Calories from Fat: 250
  • Total Fat: 28g (43% of DV)
  • Saturated Fat: 17g (83% of DV)
  • Cholesterol: 125mg (41% of DV)
  • Sodium: 530mg (22% of DV)
  • Carbohydrates: 39g (13% of DV)
  • Dietary Fiber: 3g (13% of DV)
  • Sugars: 3g
  • Protein: 16g
  • Vitamin A: 20% of DV
  • Vitamin C: 15% of DV
  • Calcium: 15% of DV
  • Iron: 8% of DV

*Percent Daily Values are based on a 2,000 calorie diet.


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