Penne with Vodka Sauce and Vegetables

1 box (14 1/2 ounces) Barilla Plus Multigrain Penne
1 pound zucchini, cut into 1/2-inch quarter-moons
1 cup frozen peas
8 cups baby spinach
1 tablespoon olive oil
1 small onion, peeled and finely chopped
6 ounces sliced Canadian bacon, chopped
1/2 cup vodka
1 can (15 ounces) no-salt-added diced tomatoes
1 can (8 ounces) no-salt-added tomato sauce
1/2 teaspoon salt
1/2 to 1/4 teaspoon red pepper flakes
1/2 cup fat-free half-and-half
1/2 cup shredded Parmesan cheese

1. Bring a large pot of lightly salted water to a boil. Add penne
and cook following package directions, 11 minutes. Add
zucchini and peas during last 3 minutes. Stir in spinach. Drain and place back into the pot.

2. Meanwhile, heat oil in a large nonstick skillet over medium-high heat. Add onion and cook 5 minutes, stirring occasionally; add Canadian bacon and vodka and cook 1 minute. Stir in tomatoes, tomato sauce, salt and red pepper.
Reduce heat to medium-low and simmer, uncovered, for 10 minutes.

3. Stir half-and-half and 1/4 cup cheese into the sauce. Toss with pasta and let stand for 10 minutes. Stir and spoon into serving bowl and top with remaining cheese.

Serving Size: Makes 6 servings

Number of Servings: 6

Recipe submitted by SparkPeople user ANNE_SP.