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.

Nutrition Facts

Serving Size = 1 cup

Amount Per Serving
Calories 485
Fat 17g (32% calories from fat)
Saturated Fat 2.6g (5% calories from saturated fat)
Carbohydrates 52g
Protein 31g
Cholesterol 65mg
Dietary Fiber 10.5g
Sodium 746mg