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Linguine with Clams and Asparagus

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Total Time (minutes)
35
Difficulty
1
Servings
4
Ingredients
8
Total Prep Time: 10 minutes
Calories Per Serving: 390
Nutrients

Nutrition Facts

Serving Size: 374g

Amount per serving
Calories 390 Calories from fat: 50
% Daily Value*
Fat 6 g 9 %
Saturated 1 g 5 %
Trans 0 g
Polyunsaturated Fat 1 g %
Monounsaturated Fat 3 g %
Cholesterol 40 mg 13 %
Sodium 410 mg 17 %
Potassium 1230 mg 35 %
Carbohydrate 59 g 20 %
Fiber 11 g 44 %
Sugars 8 g
Protein 31 g
Vitamin A 130 %
Vitamin C 25 %
Calcium 10 %
Iron 40 %
Vitamin E 15 %
Vitamin K 70 %
Thiamin 35 %
Riboflavin 25 %
Niacin 40 %
Vitamin B6 20 %
Folate 30 %
Vitamin B12 230 %
Pantothenic Acid 20 %
Phosphorus 50 %
Magnesium 35 %
Zinc 20 %
Selenium 130 %
Copper 35 %
Manganese 110 %

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

A savory pasta with veggies and clams.

Ingredients

  • 8 ounces whole wheat linguine 
  • 1 tablespoon olive oil 
  • 1 package (8 ounces) sliced DOLE® Mushrooms 
  • 2 teaspoons minced garlic 
  • ½ teaspoon salt 
  • ½ teaspoon ground black pepper 
  • 1 pound DOLE Asparagus, trimmed of woody ends and chopped into 2” pieces 
  • 1 cup DOLE Shredded Carrots 
  • 1 cup grape tomatoes, halved 
  • 1 can (10 ounces) whole baby clams, drained (juice reserved)

Directions

  1. Bring a large pot of water to a boil. Cook linguine according to manufacturer’s instructions.
  2. Meanwhile, heat the oil in a large nonstick skillet over medium-high heat. Add the mushrooms, garlic, salt and pepper. Cook for 5 minutes until mushrooms begin to brown. Add the asparagus, carrots and two tablespoons of water. Toss to combine and cover skillet. Cook 4 minutes longer. Add the tomatoes and the clam juice. Cook uncovered 1 minute longer. If the pasta is not yet al dente, remove vegetables and clams from heat.
  3. When pasta is al dente, drain and add to the vegetable mixture along with the reserved clams. Raise heat to high and cook 2-3 minutes longer until pasta is thoroughly coated and most of the liquid is absorbed.
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Linguine with Clams and Asparagus A savory pasta with veggies and clams. Prep Time: Cook time: Serves: 4
Nutrition facts: 390 Calories, 6 grams fat
Ingredients: 8 ounces whole wheat linguine , 1 tablespoon olive oil , 1 package (8 ounces) sliced DOLE® Mushrooms , 2 teaspoons minced garlic , ½ teaspoon salt , ½ teaspoon ground black pepper , 1 pound DOLE Asparagus, trimmed of woody ends and chopped into 2” pieces , 1 cup DOLE Shredded Carrots , 1 cup grape tomatoes, halved , 1 can (10 ounces) whole baby clams, drained (juice reserved), Directions:Bring a large pot of water to a boil. Cook linguine according to manufacturer’s instructions.Meanwhile, heat the oil in a large nonstick skillet over medium-high heat. Add the mushrooms, garlic, salt and pepper. Cook for 5 minutes until mushrooms begin to brown. Add the asparagus, carrots and two tablespoons of water. Toss to combine and cover skillet. Cook 4 minutes longer. Add the tomatoes and the clam juice. Cook uncovered 1 minute longer. If the pasta is not yet al dente, remove vegetables and clams from heat.When pasta is al dente, drain and add to the vegetable mixture along with the reserved clams. Raise heat to high and cook 2-3 minutes longer until pasta is thoroughly coated and most of the liquid is absorbed.