ZENB Cavatappi alla Vongole

SERVES 4

PREP TIME 25 minutes

COOK TIME 17 minutes

TOTAL TIME 42 minutes

Nutrition Facts

NUTRITION FACTS

Serving Size: 288g
Servings: 4

Calories: 350

Amount per Serving*% Daily Value
Total Fat4.5g6%
Saturated Fat0g0%
Trans Fat0g
Cholesterol30mg10%
Sodium640mg28%
Carbohydrates43g16%
Dietary Fiber8g29%
Total Sugar3g
Protein24g
Vitamin A 10%
Vitamin C 90%
Vitamin D 0mcg 0%
Calcium 106mg 8%
Iron 4mg 20%
Potassium 802mg 15%
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

FEATURED IN RECIPE


Curing that craving for clams is easy with ZENB Cavatappi Pasta alla Vongole which can be on the table in under an hour. This recipe will not only impress your family and friends, but it is also a good source of protein and low in fat.

INGREDIENTS

  • 1 box (8 ounces) ZENB Cavatappi Pasta made from 100% Yellow Peas
  • 2 tablespoons olive oil
  • 3 cloves garlic, thinly sliced
  • 1 medium shallot, minced
  • 1/2 teaspoon crushed red pepper flakes
  • 1 cup of white wine
  • 1 pound fresh littleneck clams, scrubbed, about 20
  • 2 tablespoons chopped fresh Italian parsley
  • 1 lemon, cut into wedges

INSTRUCTIONS

1.

Cook ZENB Pasta as directed on package. Reserve 1/4 cup pasta cooking water; drain.

2.

Meanwhile, heat oil in large skillet on medium heat. Add garlic, shallots and pepper flakes. Cook 1 minute until tender and fragrant. Stir in wine, reserved pasta cooking water and clams. Cover and cook 5-7 minutes, or until shells open completely. Discard any unopened clams.

3.

Add pasta; toss 1-2 minutes until sauce is slightly thickened. Sprinkle with parsley before serving with lemon wedges.

Tasty Tips

Fresh clams need to be purged, or cleaned, before cooking. Discard any clams with chipped or cracked shells. Place clams in a bowl and cover with cool tap water. Refrigerate at least 2 hours or overnight. Discard soaking water and any grit or sand purged. Scrub the outer shells with a stiff brush and rinse well before using.

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