Penne Alla Vodka

recipe
Pasta with a creamy vodka-tomato sauce is a popular American-Italian dish. We've lightened it by using fat-free half-and-half and less olive oil, and we've increased the fiber by using multigrain pasta. The vodka adds a hint of dryness and perhaps a little sophistication, but you could substitute a dry white wine.

Yield:

7 servings (serving size: 1 cup)

Recipe from

Oxmoor House

Recipe Time

Prep: 4 Minutes
Cook: 21 Minutes

Nutritional Information

Calories 245
Fat 6.2 g
Satfat 2.6 g
Protein 12.4 g
Carbohydrate 32.6 g
Cholesterol 11 mg
Iron 1.5 mg
Sodium 304 mg
Caloriesfromfat 23 %
Fiber 3.9 g
Calcium 174 mg

Ingredients

10 ounces multigrain penne (such as Barilla Plus)
1/2 cup fat-free half-and-half
1 teaspoon all-purpose flour
1 tablespoon olive oil
1 (14.5-ounce) can diced tomatoes, undrained
1/4 cup vodka
1/4 teaspoon crushed red pepper
2 garlic cloves, minced
2/3 cup grated Parmesan cheese

Preparation

Cook pasta according to package directions, omitting salt and fat. Drain.

While pasta cooks, combine 1/4 cup half-and-half and flour, stirring with a whisk until smooth. Add remaining 1/4 cup half-and-half.

Heat oil in a large nonstick skillet over medium-high heat. Add tomatoes and next 3 ingredients, and cook 5 minutes. Add half-and-half mixture; cook 3 minutes or until thick, stirring occasionally.

Place pasta in a large bowl; add tomato mixture and cheese. Toss well.

Note:

Oxmoor House Healthy Eating Collection

January 2008
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