This Italian-inspired seafood dish featuring clams and spiralized zucchini tastes delicious served alone or over a whole-grain baguette or pasta. It also provides a variety of nutrients that work together to enhance health. Clams are an iron-rich lean protein that supplies vitamin B12, which works with the folate in spinach and Florida Orange Juice (FLOJ) to help make red blood cells. Spinach also contributes vitamin K, which assists the calcium and vitamin D in fortified orange juice to promote bone health.
This sponsored recipe is brought to you by the Florida Department of Citrus as part of Food & Nutrition‘s Recipe Roundup program. Click for more FLOJ recipes!
SERVINGS: 11
SERVING SIZE: 1 cup
PREP TIME: 10 minutes
COOKING TIME: 40
Ingredients
1 cup Florida Orange Juice (fortified with calcium and vitamin D)
1/3 cup pancetta, diced
4 cloves garlic minced
2 cups wild mushrooms
1 ½ cups chopped plum tomatoes (2-3 plum tomatoes)
¼ teaspoon crushed red pepper
3 packed cups of fresh spinach
½ cup low sodium chicken broth
½ cup white wine
4 cups zucchini noodles
16 little neck clams scrubbed and rinsed
Instructions
Brown pancetta, add garlic and wild mushrooms and brown for approximately 5 minutes. Add tomatoes, crushed red pepper and spinach, cook 5 minutes longer. Deglaze pan with FLOJ, white wine and chicken broth, scraping browned bits from bottom of pan; bring to a boil. Add zoodles, reduce heat and cook approximately 5-10 minutes until liquid is reduced to half and zoodles are al dente. Add clams and cover for a few minutes until clams open. Serve over toasted baguette or pasta if desired.
NUTRITION PER SERVING: CALORIES 289; TOTAL FAT 8g; SAT. FAT 2g; CHOL. 39mg; SODIUM 820mg; CARB. 33g; FIBER 6g; SUGARS 12g; PROTEIN 27g; POTASSIUM 2,343mg; PHOSPHORUS 567mg
