Ravioli with Red Clam Sauce
Go Italian! And be fast! This 30-minute recipe calls for pantry ingredients that can be kept handy for dinner in a hurry.
Ingredients
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1 9-ounce package refrigerated cheese ravioli or cheese tortellini
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1 14-1/2-ounce can stewed tomatoes
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1 6-1/2-ounce can minced clams
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1 medium zucchini, halved lengthwise and thinly sliced (1-1/2 cups)
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2 teaspoons Italian seasoning, crushed
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1 8-ounce can tomato sauce
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1 tablespoon cornstarch
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Grated Parmesan cheese
Directions
1.
Cook ravioli or tortellini according to package directions.
2.
Meanwhile, in a medium saucepan combine stewed tomatoes, undrained clams, zucchini, and Italian seasoning. Bring to boiling; reduce heat. Simmer, uncovered, for 1 minute. Stir together the tomato sauce and cornstarch until well blended; stir into hot mixture. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 2 minutes more. Serve clam sauce over hot pasta. Sprinkle Parmesan cheese over each serving. Makes 3 servings.
Nutrition information
Calories 406, Total Fat 16 g, Saturated Fat 1 g, Cholesterol 113 mg, Sodium 1380 mg, Carbohydrate 46 g, Fiber 3 g, Protein 24 g. Daily Values: Vitamin A 17%, Vitamin C 42%, Calcium 16%, Iron 32%.
Percent Daily Values are based on a 2,000 calorie diet
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