Linguine and Clams in Mock Cream Sauce - Butter Busters^
INGREDIENTS:
1/2 c Liquid Butter Buds or -torn apart
-fatfree chicken broth 2 t Minced garlic
2 t Basil 1 cn (27 1/4oz) Hunts light
1 sm Onion, chopped -spaghetti sauce
1 t Crushed red pepper 1 cn (8oz) sliced mushrooms,
1 cn Whorle tomatoes and juice, -rinsed and drained
1/2 c Liquid Butter Buds or -torn apart
-fatfree chicken broth 2 t Minced garlic
2 t Basil 1 cn (27 1/4oz) Hunts light
1 sm Onion, chopped -spaghetti sauce
1 t Crushed red pepper 1 cn (8oz) sliced mushrooms,
1 cn Whorle tomatoes and juice, -rinsed and drained
Saute onion and galric in Butter Buds until onion is golden brown. Add tomatoes and juice, basil, red pepper, mushrooms and can of spaghetti sauce. Simmer about 15 minutes. You can add shrimp, scallops, crab or any other seafood to this sauce and serve with the pasta of your sauce. It is quick and easy. Add 155 calories for every cup of pasta used. Note: I make this sauce recipe in large quantities and freeze. It comes in handy on a busy day. Per serving: 76 cal., 0.4g fat (5%), 0mg chol., 3 g fiber, 3g pro., 17g carb., 900mg sod. Butter Busters by Pam Mycoskie ISBN 0-466-67040-5 Entered by Carolyn Shaw 2-95.
Submitted
Submitted