No Cream - No Cry Penne Alla Vodka
(From Now Eat This)
Serves 4
- 8 ounces whole- wheat penne
- 2 cups low fat marinara sauce
- Pinch of crushed red pepper
- One 7-ounce container 2% Greek yogurt
- 1 cup chopped fresh basil
- Salt and freshly ground black pepper
- 6 tablespoons grated Parmigiano-Reggiano cheese
Bring a large pot of lightly salted water to a boil. Add the pasta and cook according to the package directions, about 9 minutes; drain.
While the pasta is cooking, bring the marinara sauce and crushed red pepper to a simmer in a large nonstick saute 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 saute 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.
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.
Fat: 4.8 g
Calories: 320
Protein: 18 g
Carbohydrates: 55 g
Cholesterol: 11 mg
Fiber: 6 g
Sodium: 416 mg
I'll try it again. Next time maybe with less basil. But I still don't think it'll be as good as the pancetta vodka sauce
ReplyDeleteWell yeah... that's because the pancetta vodka sauce has bacon, cream, and vodka in it! This is pretty damn good considering it's probably 1/4 of the calories!
ReplyDeleteSounds delicious! Greek yogurt is great--I eat it every morning. I'll definitely try it. Mmm, Rocco is delicious too!
ReplyDelete