Penne alla Vodka

(from Julianne’s recipe box)

Nutritional Information Before: 60g fat, 618 calories

After: 4.8g fat, 320 calories

18g protein, 55g carbohydrates, 11 mg cholesterol, 6g fiber, 416mg sodium Healthy Tips:

Whole-wheat pasta has a dense texture that makes it a little tougher than regular pasta. Some people like that chewiness; some don’t. If you’re in the latter category, overcook it a bit. Toward the end of the cooking time, keep testing it until it’s as tender as you like it.

Serves 4 people

Categories: Pasta

Ingredients

  • • 8 ounces whole wheat penne
  • • 2 cups Rocco's How Low Can You Go Low-Fat Marinara Sauce (page 206), or store-bought low-fat marinara
  • • Pinch of crushed red pepper
  • • 1 container (7 ounces) 2 percent Greek yogurt
  • • 1 cup chopped fresh basil
  • • Salt and freshly ground black pepper
  • • 6 Tbsp. grated Parmigiano Reggiano cheese

Directions

  1. Directions

  2. Bring a large pot of lightly salted water to a boil. Add the pasta and cook according to the package directions, about 9 minutes; drain.

  3. While the pasta is cooking, bring the marinara sauce and crushed red pepper to a simmer in a large nonstick saute pan over medium heat.Cook the sauce, stirring it occasionally with a heat- resistant rubber spatula, until it is slightly thickened, about 5 minutes. Remove the saute pan from the heat.

  4. Stir about 1/2 cup of the marinara sauce into the yogurt until smooth (this tempers it and prevents the yogurt from curdling). Then whisk the yogurt mixture back into the marinara sauce.

  5. In a large serving bowl, toss the sauce with the drained penne and the basil. Season with salt and pepper to taste. Sprinkle the cheese on top, and serve.

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