Pasta with Creamy Clam Sauce
|
Ingredients |
|
1 cup |
part skim ricotta cheese |
250 mL |
|
1 cup |
milk |
250 mL |
|
2 - 5 oz cans |
baby clams |
300 g |
|
1 Tbsp |
butter |
15 mL |
|
1 |
onion, chopped |
1 |
|
3 cloves |
garlic, finely chopped |
3 |
|
¼ tsp |
hot red pepper flakes |
1 mL |
|
2 Tbsp |
flour |
30 mL |
|
½ tsp |
freshly ground pepper |
2 mL |
|
1 cup |
chopped fresh tomatoes |
50 mL |
|
¼ cup |
chopped fresh parsley |
50 mL |
|
1 lb |
spaghetti, fettuccine, or linguine |
500 g |
|
¼ cup |
grated Parmesan cheese |
50 mL |
|
|
|
|
| Directions |
|
In blender or food processor, puree
ricotta cheese and milk. Set aside. Drain clams, reserving
juice. Set aside. In large saucepan over medium heat, melt
butter. Sauté onion, garlic and red pepper flakes in butter
until soft, about 3 minutes. Stir in flour. Cook, stirring for
1 minute. Stir in clam juice and pepper. Bring to boil. Reduce
heat. Cook, stirring, for 5 minutes or until thickened. Add
clams, ricotta mixture, tomatoes and parsley. Cook, stirring,
until heated through. Meanwhile, in large pot of boiling
salted water, cook pasta according to package directions.
Drain. Toss pasta with sauce. Sprinkle with Parmesan cheese. |
|
Nutrient Content |
|
Per Serving: Energy 522.9 Kcal ·
Carbohydrate: 74.8 g · Protein: 32.2 g · Fat (Total): 9.7 g
· Calcium: 290.9 mg |
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