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Linguine In A Red Clam Sauce

Linguine in a Tomato Clam Sauce
with Zucchini, Jalapeño, Capers and Spinach

My production was inspired by this recipe from Cooking Light for Linguine with Clam Sauce, but I rarely follow a recipe and made quite a few changes to this guy.

In action:

Here’s what was in my sauce:

  • 10 oz of chopped zucchini (2 medium)
  • 1 jalapeño, chopped fine
  • 2 cloves garlic, pressed
  • 1 big handful baby spinach
  • 2 plum tomatoes, chopped
  • 1 can crushed tomatoes
  • 1 6.5 oz can minced clams, partially drained (EWW!)
  • Basil, oregano, red pepper flakes, and Dry Sherry (just a splash)
  • 2 tbsp or so of capers
  • 1 tsp EVOO for veggies
  • 7 grams grated fresh Parmesan

I served it over 2 oz whole wheat linguine for me plus 4 oz spaghetti squash (pre-cooked leftovers for more volume!). The husband just got 3 oz linguine.

Dinner is served!

Vegetable Mountain:

A volume eater’s delight! (See below of the shocking low calories on this dinner!)

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    hi! Im Kath.

    I'm a Registered Dietitian, healthy eater, and mom of two from Charlottesville, Virginia. Here you’ll find a healthy mix of real-life meals made from whole ingredients balanced with the pleasures of life, including buttercream frosting and good wine. Plus a sprinkle of nutrition, home life, beauty, parenting, and travel.
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