Ingredients

·       1 can (15 ounces) cannellini beans, rinsed and drained
·       1 can (14-1/2 ounces) diced tomatoes, undrained
·       1 can (14-1/2 ounces) chicken broth
·       1 can (14 ounces) water-packed artichoke hearts, drained and halved
·       1 can (6-1/2 ounces) chopped clams, drained
·       4 ounces thin spaghetti, broken in half
·       1 teaspoon Italian seasoning
·       1/2 teaspoon salt
·       1/2 pound peeled and deveined cooked shrimp (31-40 per pound)
·       1/4 cup minced fresh parsley
·       Grated lemon zest

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Directions

·       In a large skillet, combine the first 8 ingredients. Bring to a boil; reduce heat. Cook and stir over medium heat until spaghetti is tender, 12-15 minutes. Add shrimp and parsley; heat through. Sprinkle servings with lemon zest.

KW: shrimp and spaghetti MSV: 1000
 
Nutrition Facts
1-1/2 cups: 334 calories, 2g fat (0 saturated fat), 105mg cholesterol, 1492mg sodium, 49g carbohydrate (5g sugars, 7g fiber), 27g protein.

source :www.tasteofhome.com