Prep/Total Time: 30 min.
1 can (15 ounces) white kidney or 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
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.
1-1/2 cups: 334 calories, 2g fat (0 saturated fat), 105mg cholesterol, 1492mg sodium, 49g carbohydrate (5g sugars, 7g fiber), 27g protein.
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