Cioppino over Pasta

Picture of Cioppino over Pasta

Recipe prepared by Chef Prashant Josse

Nutrient analysis by Georgia Giannopoulos, RD, CDN, CNSC

Recipe Yield: 4 Servings

Ingredients
  • 2/3 cup onions, diced
  • 2 tablespoons fresh garlic, chopped
  • 2/3 cup fresh leeks, sliced
  • 1/4 cup extra virgin oil
  • 2/3 cup fresh basil, chopped
  • 1/4 cup fresh parsley, chopped
  • 1/4 cup fresh chives, chopped (garnish)
  • 1½ cups raw spinach
  • 2 cups canned, crushed tomatoes
  • 1 cup low sodium chicken broth
  • 1 cup water
  • 1 cup whole wheat pasta
  • 8 raw, jumbo shrimp
  • 4 raw, large scallops
  • 8 raw, large mussels
  • 4 raw clams
  • 8 oz. raw Pacific cod fillet
Directions
  1. Heat oil in pan; add onions and sauté for 1 minute. Add garlic and leeks, sauté about 5 minutes or until translucent.
  2. Add clams and sauté for about 15 seconds; add shrimp, scallops, basil, parsley, spinach and sauté for additional 15 seconds.
  3. Add crushed tomatoes and bring to a simmer. Cover pan and cook on low heat for 5 minutes.Check the clams to see if they have opened. If opened, add mussels and cook for another 2 minutes.
  4. Check the clams to see if they have opened. If opened, add mussels and cook for another 2 minutes.
  5. Meanwhile, bring a pot of water to a boil; add pasta and cook until al dente.
  6. Serve cioppino over pasta and garnish with chives.

Nutritional facts (per serving): 485 calories, 17g fat (32% of calories from fat), 2.6g saturated fat (5% of calories from saturated fat), 65mg cholesterol, 746mg sodium, 10.5g dietary fiber, 31g protein and 52g carbohydrates.


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What the letters mean...
  • V = vegetarian recipe
  • GF = gluten-free recipe
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