Penne vodka pasta
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 356.0
- Total Fat: 9.7 g
- Cholesterol: 65.7 mg
- Sodium: 308.7 mg
- Total Carbs: 44.0 g
- Dietary Fiber: 6.5 g
- Protein: 24.9 g
View full nutritional breakdown of Penne vodka pasta calories by ingredient
Introduction
Even with vodka and heavy whipping cream, this is a WW lightened version. 12 pts with chicken. Even with vodka and heavy whipping cream, this is a WW lightened version. 12 pts with chicken.Number of Servings: 6
Ingredients
-
1 Tbsp butter
2medium shallots, minced
2garlic cloves, minced
2 Tbsp fresh parsley, minced
1/2 tsp salt
1/4 tsp pepper
3 Tbsp tomato paste
2 oz Vodka
12 oz uncooked penne pasta
1/2 cup heavy whipping cream
Directions
1. Heat large skillet. Add butter, shallots, and garlic. Sauté until shallots start to carmelize.
2. Add parsley, salt, pepper...stir.
3. Add tomato paste and mix to form a paste.
4. Scrape bottom of pan with woodn spoon and cook 5 minutes more....moving paste around pan occasionally.
5. Add vodka. Scrape bottom of pan with wooden spoon and cook 5 minutes more.
6. Meanwhile, bring a medium pot of salted water to a boil. Cook pasta according to package directions. Drain.
7. Add cream to tomato sauce; reduce heat to low and simmer for about 3 minutes.
8. Add pasta to sauce and mix to coat.
9. Top with basil. Season with salt and pepper.
Yields about 1 cup per serving.
Serving Size: 6
Number of Servings: 6
Recipe submitted by SparkPeople user MVAUGHN64.
2. Add parsley, salt, pepper...stir.
3. Add tomato paste and mix to form a paste.
4. Scrape bottom of pan with woodn spoon and cook 5 minutes more....moving paste around pan occasionally.
5. Add vodka. Scrape bottom of pan with wooden spoon and cook 5 minutes more.
6. Meanwhile, bring a medium pot of salted water to a boil. Cook pasta according to package directions. Drain.
7. Add cream to tomato sauce; reduce heat to low and simmer for about 3 minutes.
8. Add pasta to sauce and mix to coat.
9. Top with basil. Season with salt and pepper.
Yields about 1 cup per serving.
Serving Size: 6
Number of Servings: 6
Recipe submitted by SparkPeople user MVAUGHN64.