Rocco Dispirito Spicy-Sweet Linguine alla Vodka
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 288.8
- Total Fat: 3.9 g
- Cholesterol: 0.9 mg
- Sodium: 167.2 mg
- Total Carbs: 52.7 g
- Dietary Fiber: 6.1 g
- Protein: 13.1 g
View full nutritional breakdown of Rocco Dispirito Spicy-Sweet Linguine alla Vodka calories by ingredient
Introduction
His nutrition info said 307 calories, 8g fiber, 14g protein, 52g carbs. Good when I want a comfort meal. His nutrition info said 307 calories, 8g fiber, 14g protein, 52g carbs. Good when I want a comfort meal.Number of Servings: 4
Ingredients
-
8 oz Whole wheat linguine
1 1/2 cups low-fat marinara sauce
4 oz bottle fire-roasted red peppers, cut into thin strips (about 3/4 cups)
1/4 cup 2% greek yogurt, like fage total
1 cup chopped fresh basil
1 to 1 1/2 tsp hot pepper sauce
6 tbsp grated parmigiano-reggiano cheese
salt and pepper
Directions
1. Cook pasta in according to directions.
2. Bring marinara and sliced peppers to a simmer in a large nonstick saute pan over medium heat. Stir occasionally until slightly thickened, about 5 minutes.
3. Put yogurt in a small bowl and stir about 1/2 cup sauce into the yogurt until smooth (this tempers it and prevents the yogurt from curdling). Then whisk the yogurt mixture into the marinara sauce. Keep the sauce off the heat, and cover the pan to keep the sauce warm.
4. Drain the linguine then slide it into a large serving bowl, add the sauce, basil, and hot pepper sauce. Toss gently until the linguine is evenly coated with the sauce. Season with salt and peepper to taste. Sprinkle the cheese on top and serve.
Serving Size: 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user JODYHOTASS.
2. Bring marinara and sliced peppers to a simmer in a large nonstick saute pan over medium heat. Stir occasionally until slightly thickened, about 5 minutes.
3. Put yogurt in a small bowl and stir about 1/2 cup sauce into the yogurt until smooth (this tempers it and prevents the yogurt from curdling). Then whisk the yogurt mixture into the marinara sauce. Keep the sauce off the heat, and cover the pan to keep the sauce warm.
4. Drain the linguine then slide it into a large serving bowl, add the sauce, basil, and hot pepper sauce. Toss gently until the linguine is evenly coated with the sauce. Season with salt and peepper to taste. Sprinkle the cheese on top and serve.
Serving Size: 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user JODYHOTASS.