Red Clam Sauce with Vegetables: A Flavorful & Easy Recipe

INGREDIENTS

2 cups sliced fresh mushrooms 1 can (14-1/2 ounces) no-salt-added stewed tomatoes, undrained 1 cup chopped green bell pepper 1 can (8 ounces) no-salt-added tomato sauce 1/2 cup chopped onion 1‑1/2 teaspoons dried basil 3/4 teaspoon dried savory leaves 1/2 teaspoon black pepper 1 small yellow squash, sliced and halved 2 cans (6-1/2 ounces each) minced clams, drained, reserving liquid 2 tablespoons cornstarch 3 cups hot cooked spaghetti

PREPARATION:

1. Combine mushrooms, tomatoes with juice, bell pepper, tomato sauce, onion, basil, savory and black pepper in large saucepan. Bring to a boil over medium-high heat. Reduce heat to medium. Cover and cook 5 to 6 minutes or until vegetables are tender.
2. Stir in squash and clams. Combine 1/2 cup clam liquid and cornstarch in small bowl. Stir into mixture in saucepan. Cook and stir over medium heat until mixture boils and thickens. Cook and stir 2 minutes more. Serve over spaghetti.

This recipe appears in: Italian NUTRITIONAL INFORMATION: Fiber 7 g Carbohydrate 58 g Cholesterol 62 mg Saturated Fat <1 g Total Fat 3 g Calories from Fat 8 % Calories 393 Protein 33 g Sodium 136 mg DIETARY EXCHANGE: Vegetable 1 Starch 3 Meat 3