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Cucumber, Zucchini, and Clam Linguine
Source: dLife

Zucchini and cucumber linguine served with clams on top.

Rating:
Prep Time: 20 minutes
Cook Time: 20 minutes
Difficulty: Easy

Nutrition Facts

Makes 4 servings
Amount Per Serving
Calories 255.6
Total Carbs 11.8 g
Dietary Fiber 1.7 g
Sugars 2.9 g
Total Fat 11.3 g
Saturated Fat 2.8 g
Unsaturated Fat 1.0 g
Potassium 464.6 mg
Protein 9.4 g
Sodium 53.7 mg
Dietary Exchanges
2 1/2 Fat , 1 Vegetables , 1/2 Fruits , 1 1/2 Lean Meat
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings
Ingredients

2 tbsp  olive oil
2 tbsp  minced garlic
2 tbsp  shallots, chopped
0 1/4 cup  red bell peppers, sliced
18 each  fresh clams
1 1/2 cup  white wine
2 each  medium lemons
1 tbsp  Butter, unsalted
1 tbsp  hot red pepper flakes
1 each  Cucumber, with o skin, fresh, large, 8 1/4" long
1 each  large baby zucchini
0 1/4 cup  chopped parsley
1 pinch  salt and pepper
Directions
  1. Put the olive oil in a skillet and heat. Add the garlic, shallots, and red peppers to the pan and sauté for about 10 minutes.
  2. Place the clams, white wine, and lemon juice in the pan, cover, and bring to a boil. Cook for about 5 minutes, or until the clams open.
  3. Once the clams have opened, add the butter, red pepper flakes, salt, and pepper. Remove the clams from the pan.
  4. Place the cucumber and zucchini in the pan and cook for about 7 minutes, or until warm and wilted.
  5. Combine the cucumber and clam mixtures and evenly divide in 4 bowls.
  6. Pour the remaining lemon juice on top of the clams. Decorate each bowl with chopped parsley and lemon zest.

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