No Cream-No Cry Penne Alla Vodka
- Number of Servings: 4
Ingredients
8 ounces whole wheat penne2 cups low-fat marinara saucePinch crushed red pepper1 7-ounce container 2 percent Greek yogurt1 cup chopped fresh basilSalt and freshly ground black pepper, to taste6 tablespoons grated Parmigiano-Reggiano
Directions
1. Bring a large pot of lightly salted water to a boil. Add pasta and cook according to package directions, about 9 minutes; drain.
2. While pasta is cooking, bring marinara sauce and crushed red pepper to simmer in a large nonstick saute pan over medium heat. Cook sauce, stirring it occasionally with a heat-resistant rubber spatula, until it is slightly thickened, about 5 minutes. Remove saute pan from heat.
3. Stir about 1/2 cup marinara sauce into yogurt until smooth (this prevents yogurt from curdling). Then whisk yogurt mixture back into saute pan with remaining sauce.
4. In a large bowl, toss sauce with drained penne and basil. Season with salt and pepper. Sprinkle cheese on top.
Number of Servings: 4
Recipe submitted by SparkPeople user STHOGAN.
1. Bring a large pot of lightly salted water to a boil. Add pasta and cook according to package directions, about 9 minutes; drain.
2. While pasta is cooking, bring marinara sauce and crushed red pepper to simmer in a large nonstick saute pan over medium heat. Cook sauce, stirring it occasionally with a heat-resistant rubber spatula, until it is slightly thickened, about 5 minutes. Remove saute pan from heat.
3. Stir about 1/2 cup marinara sauce into yogurt until smooth (this prevents yogurt from curdling). Then whisk yogurt mixture back into saute pan with remaining sauce.
4. In a large bowl, toss sauce with drained penne and basil. Season with salt and pepper. Sprinkle cheese on top.
Number of Servings: 4
Recipe submitted by SparkPeople user STHOGAN.
Nutritional Info Amount Per Serving
- Calories: 298.4
- Total Fat: 3.3 g
- Cholesterol: 7.5 mg
- Sodium: 424.7 mg
- Total Carbs: 56.0 g
- Dietary Fiber: 8.0 g
- Protein: 15.8 g
Member Reviews