WEEKDAYS 1e|12c|p

Penne alla Vodka

penne alla vodka new
It's the combination of cream and tomato sauce is what gives this dish its signature flavor, not vodka.
skill level
Easy
time
1-30min
servings
4
cost
$
Contributed by :
It's the combination of cream and tomato sauce is what gives this dish its signature flavor, not vodka.
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ingredients
  • 8 ounces Whole-Wheat Penne
  • 2 cups Rocco's How Low Can You Go Low-Fat Marinara Sauce or store bought Low-Fat Marinara Sauce
  • pinch Crushed Red Pepper
  • 1 7 ounce container 2% Greek Yogurt
  • 1 cup Chopped Fresh Basil
  • Salt and Freshly Ground Black Pepper
  • 6 tablespoons grated Parmigiano-Reggiano Cheese
kitchenware
step-by-step directions We've Made Cooking As Easy As 1-2-3! printer friendly version 
  • 1
    Salt
    8 ounces Whole-Wheat Penne
    Bring a large pot of lightly Salted Water to a boil. Add the Pasta and cook according to package directions, about 9 minutes; drain.
  • 2
    2 cups Rocco's How Low Can You Go Low-Fat Marinara Sauce or store bought Low-Fat Marinara Sauce
    pinch Crushed Red Pepper
    1 7 ounce container 2% Greek Yogurt
    While the Pasta is cooking, bring the Marinara Sauce and Crushed Red Pepper to a simmer in a large nonstick sauté 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 sauté pan from the heat. 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.
  • 3
    drained Penne
    cooked Marinara Sauce
    1 cup Chopped Fresh Basil
    Salt and Freshly Ground Black Pepper
    6 tablespoons grated Parmigiano-Reggiano Cheese
    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.

    Healthy Tips:
    1. 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.
    2. Toward the end of the cooking time, keep testing it until it's as tender as you like it. NOW YOU CAN EAT THIS!
    3. Before: 60 g fat, 618 calories After: 4.8 g fat, 320 calories Protein: 18 g Carbohydrates: 55 g Cholesterol: 11 mg Fiber: 6 g Sodium: 416 mg
 
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