Lighter Penne à la Vodka
Yunhee Kim
Ingredients
- 1 teaspoon salt
- 2 cups bottled marinara sauce, preferably no-sugar-added
- 1 1/2 cups 1% low-fat milk or plain soy milk
- 1 tablespoon crushed red pepper
- 1 pound whole-grain penne
- 1/4 cup vodka (inexpensive)
- 1/4 cup Parmigiano-Reggiano cheese, grated
- 1 tablespoon chopped fresh flat-leaf parsley, for garnish
Preparation
1. Bring a large pot of water to a boil over high heat. Add salt when simmering.
2. Warm marinara in a saucepan over medium heat. Slowly add milk, stirring until combined. Bring to a simmer, then lower heat; simmer until sauce reduces slightly. Add crushed red pepper.
3. Add penne to boiling water. Cook until almost done; add vodka to marinara mixture, and raise heat slightly. Drain pasta, reserving 1/2 cup cooking water.
4. In a large bowl, toss pasta with sauce and Parmigiano-Reggiano, adding some reserved water to thin sauce, if needed. Garnish with parsley, and serve.
Print
- Prep Time:
- Cook Time:
- Yield: Makes 8 servings
Nutritional Information
| Calories per serving: | 299 |
|---|---|
| Fat per serving: | 4g |
| Saturated fat per serving: | 1g |
| Monounsaturated fat per serving: | 2g |
| Polyunsaturated fat per serving: | 1g |
| Protein per serving: | 11g |
| Carbohydrates per serving: | 49g |
| Fiber per serving: | 4g |
| Cholesterol per serving: | 4mg |
| Iron per serving: | 2mg |
| Sodium per serving: | 409mg |
| Calcium per serving: | 76mg |
This Recipe Is
Bethenny Frankel
Health
