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