FETTUCINI W/ CLAMS, BASIL, TOMATO, CORN AND GARLIC
From the Mayo Clinic website (DASH diet portion). I didn't like the thinness of the sauce as the recipe is written so I stirred in a 12 oz jar of light Alfredo sauce at the very end to give it more bulk. That is completely optional, but it was fantastic.
Provided by PSU Lioness
Categories Low Cholesterol
Time 17m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Fill a large pot 3/4 full with water and bring to a boil.
- Add the pasta and cook until al dente (tender), about 8 minutes, or according to the package directions.
- Drain the pasta thoroughly.
- In a large saucepan, add the garlic, tomatoes, corn, wine, olive oil and basil.
- Cover and bring to a boil, stirring frequently.
- Uncover and allow to simmer until the tomatoes start to break down and half of the liquid has been absorbed.
- Reduce heat and add the clams and pasta.
- Toss gently to coat.
- Season with salt and pepper and serve immediately.
Nutrition Facts : Calories 345.7, Fat 4.3, SaturatedFat 0.7, Cholesterol 11.2, Sodium 333.4, Carbohydrate 63.7, Fiber 3.5, Sugar 1.8, Protein 16.5
PASTA WITH CLAMS, CORN, AND BASIL PESTO
If you'd like to skip the pesto step, you can purchase pre-made pesto at the supermarket; you'll need about half a cup to make this dish. Other quick-cooking shellfish, such as mussels or medium shelled shrimp, can be substituted for the clams, but you might need an extra splash of pasta water to loosen the sauce.
Provided by Carla Lalli Music
Categories Dinner Seafood Shellfish Clam Pasta Basil Garlic Summer Quick & Easy Corn Soy Free Peanut Free Tree Nut Free
Yield 4 servings
Number Of Ingredients 17
Steps:
- Make the pesto:
- In a blender or food processor, combine garlic, Parmigiano, basil, and oil and blend until very smooth, scraping down sides as needed and adding a tablespoon or two of water if needed to get things moving. Add lemon zest and season with salt and pepper. Set pesto aside (you should have about 1/2 cup).
- Cook the clams and pasta:
- Bring a large pot of water to a boil for the pasta and season it generously with salt. In a medium Dutch oven or large cast-iron skillet, heat butter and oil over medium-high heat. When butter is foaming, add garlic, shallots, and reserved basil stems and cook until mixture is fragrant, about 2 minutes. Add wine and bring to a simmer. Add clams, toss to coat, cover, and cook, checking and stirring every few minutes, until clams begin to open, 3 to 5 minutes. As clams open, transfer them with a slotted spoon to a medium bowl, but try to keep pot covered as much as possible. Fish out basil stems and keep pan sauce warm over very low heat. (If you want a shell-free dining experience, gently liberate clams from their shells and return them to bowl with a splash or two of pasta water over them so they don't dry out.)
- Cook pasta until 1 or 2 minutes shy of al dente. Scoop 1 cup of pasta water into pan with clam sauce. Drain pasta and add to sauce along with half of the pesto. Add corn and bring mixture to a simmer. Cook, stirring, until liquid starts to thicken and pasta is al dente, about 2 minutes. Add clams and any accumulated liquid from bowl. Cook, stirring and tossing, until clams are warmed through, 2 minutes. Serve pasta and clams topped with more pesto.
TOMATO, CORN, AND BASIL SOUP
With frozen supersweet corn and good canned tomatoes, (like Muir Glen) you can make this soup all year round. It would be great with some cooked lobster in it, as lobster has a great flavor affinity for corn and tomatoes. Make sure you use fresh basil, not dried. A recipe from Dr. Andrew Weil and Rosie Daley's "The Healthy Kitchen". If you've never heard of ground tomatoes, they are sometimes referred to as "kitchen-ready." Ground tomatoes are not to be confused with purée, which is similar but more cooked. Crushed tomatoes, commonly used for pasta sauces, are made by adding ground tomatoes to a heavy medium made from tomato paste. Can't find ground tomatoes? Run a can of whole tomatoes through your food processor, or grind up an equivalent weight of ripe raw tomatoes.
Provided by zeldaz51
Categories Corn
Time 35m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Saute the onion in the olive oil in a saucepan over medium-high heat until they just begin to brown.Add the garlic and saute for a minute, stirring constantly. Pour in the tomatoes and cook, stirring occasionally, until they give up their juice. Cover and continue cooking about 5 minutes more.
- Add the water and corn to the soup and cook until the corn is soft and the kernels lose their raw taste, about 5 minutes, . Season to taste, remove from heat, and stir in the basil. Serve immediately.
Nutrition Facts : Calories 208.8, Fat 8.6, SaturatedFat 1.3, Sodium 304.4, Carbohydrate 33, Fiber 5.1, Sugar 13.3, Protein 6
PASTA WITH CHERRY TOMATOES, BASIL, LEMON, AND CLAMS
Steps:
- Cook pasta in large pot of boiling salted water until just tender but still firm to bite. Drain pasta; return to same pot.
- Meanwhile, heat oil in heavy large skillet over medium-high heat. Add garlic and sauté until fragrant, about 2 minutes. Add tomatoes; sauté until beginning to soften, about 5 minutes. Add drained clams and basil; stir 1 minute.
- Add clam sauce, 1 cup Parmesan cheese and lemon juice to pasta. Toss over medium-high heat until heated through, adding reserved clam juices by 1/4 cupfuls if pasta is dry. Season with salt and pepper. Serve with additional Parmesan cheese, if desired.
FETTUCCINE WITH BASIL, TOMATO, CORN & GARLIC
Make and share this Fettuccine With Basil, Tomato, Corn & Garlic recipe from Food.com.
Provided by Dancer
Categories Corn
Time 30m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Combine garlic, tomatoes, corn, wine, oil and basil into a large pot.
- Cover and bring to a boil.
- Reduce heat.
- Keep warm.
- Bring 4 quarts of water to a boil.
- Add pasta and stir to separate noodles.
- Cook about 8 minutes or until al dente, drain.
- Add to the tomato mixture and toss.
- Serve immediately and season to taste with salt and pepper.
- For a different taste try a flavored pasta: spinach, garlic, tomato.
CORN, TOMATO, AND BASIL PASTA
Salads aren't just about greens! This refreshing and light pasta salad with corn, leeks, tomatoes, lemon and ricotta is sure to satisfy.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 12
Steps:
- Bring a large pot of water to a boil. Add pasta and a generous amount of salt. Cook until al dente according to package instructions. Drain, and run under cold water to cool. Drain well; set aside.
- In a large skillet, heat oil over medium heat. Add leeks, and cook until translucent, 1 to 1 1/2 minutes. Add corn. Season with salt, pepper, and red pepper flakes. Cook until color is set, and the corn is heated through, 3 to 4 minutes more. Remove from heat; let stand until cool.
- In a large bowl, combine pasta, corn mixture, tomatoes, basil, parsley, lemon juice, and cheese. Toss to combine. Taste, and adjust for seasoning.
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