Fettuccine with Vegetable Clam Sauce

Fettuccine with Vegetable Clam Sauce
Makes:
8
Prep Time:
10
minutes
Total Time:
25
minutes
based on 2 reviews
4
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.

In this recipe:

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Ingredients:

  • 2 packages (9 ounces each) BUITONI Refrigerated Fettuccine, 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 (3.75 ounces) BUITONI Refrigerated Freshly Shredded Parmesan Cheese
  • 1 cup heavy whipping cream
  • 1 can (10 ounces) clams, drained, juice reserved

Directions:

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.


Reviews:

Review This Recipe

Fettuccine with vegetable clam sauce

 Star(s)

Lynne from Washington from Yacolt, Wash.

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

Read More Reviews

Review This Recipe
  •  Star(s)

    Fettuccine with vegetable clam sauce

    Lynne from Washington from Yacolt, Wash.

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

  •  Star(s)

    Very easy and delicious

    Victoria Bellinger from Montana

    This meal was very easy to prepare and was excellent.

Nutrition Facts

Serving Size: 1/8 of recipe

Servings Per Recipe:

  • Calories: 470
  • Calories from Fat: 260
  • Total Fat: 28g (44% of DV)
  • Saturated Fat: 17g (86% of DV)
  • Cholesterol: 140mg (46% of DV)
  • Sodium: 460mg (19% of DV)
  • Carbohydrates: 38g (13% of DV)
  • Dietary Fiber: 2g (9% of DV)
  • Sugars: 3g
  • Protein: 18g
  • Vitamin A: 20% of DV
  • Vitamin C: 15% of DV
  • Calcium: 15% of DV
  • Iron: 15% of DV

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

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Fettuccine with Vegetable Clam Sauce

Ingredients

  • 2 packages (9 ounces each) BUITONI Refrigerated Fettuccine, 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 (3.75 ounces) BUITONI Refrigerated Freshly Shredded Parmesan Cheese
  • 1 cup heavy whipping cream
  • 1 can (10 ounces) clams, drained, juice reserved

 

Directions

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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