High Protein Pasta Vongole
Elevate your weeknight dinner game with this *High-Protein Pasta Vongole*, a flavorful and nutritious twist on the classic Italian seafood dish. This recipe swaps traditional pasta for high-protein alternatives like chickpea or lentil pasta, offering a wholesome, gluten-free option without compromising on taste. Tender, briny clams are steamed in a fragrant medley of garlic, olive oil, dry white wine, and a hint of crushed red pepper flakes, creating a light, aromatic sauce that perfectly complements the pasta. Fresh parsley, zesty lemon, and a dash of black pepper brighten the dish, making it a refreshing yet satisfying meal. Ready in just 35 minutes, this high-protein, low-fat *pasta vongole* is ideal for seafood lovers seeking a healthy, gourmet dinner option. Serve it piping hot with a spritz of lemon and a drizzle of olive oil for restaurant-quality flavor at home!
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Recipe Information
Ingredients
- 12 ounces high-protein pasta (such as chickpea or lentil pasta)
- 2 pounds fresh clams
- 2 tablespoons olive oil
- 4 units garlic cloves, thinly sliced
- 1 cup dry white wine
- 0.5 teaspoons crushed red pepper flakes
- 0.25 cup parsley, chopped
- 1 unit lemon, zested and juiced
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Rinse and scrub the clams under cold water to remove any sand or grit, discarding any that remain open.
In a large pot of salted boiling water, cook the high-protein pasta according to package instructions until al dente. Drain and reserve 1 cup of pasta water.
Heat the olive oil in a large, deep skillet over medium heat. Add the sliced garlic and sauté until it is fragrant and golden, about 2 minutes.
Add the clams to the skillet, along with the dry white wine and crushed red pepper flakes. Cover the skillet and let the clams steam until they open, about 5-7 minutes. Discard any clams that do not open.
Reduce the heat to low, and add the cooked pasta to the skillet, tossing it well with the clams and adding a bit of reserved pasta water to create a light sauce.
Stir in the chopped parsley, lemon zest, lemon juice, salt, and black pepper. Taste and adjust the seasoning if necessary.
Serve the pasta vongole immediately, garnishing with additional parsley and a drizzle of olive oil if desired.
Nutrition Facts
Calories |
3035 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 67.3 g | 86% | |
| Saturated Fat | 9.7 g | 48% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 608 mg | 203% | |
| Sodium | 2954 mg | 128% | |
| Total Carbohydrate | 270.8 g | 98% | |
| Dietary Fiber | 31.6 g | 113% | |
| Total Sugars | 11.4 g | ||
| Protein | 302.9 g | 606% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1198 mg | 92% | |
| Iron | 273.1 mg | 1517% | |
| Potassium | 8944 mg | 190% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
