A wonderful Italian place that caters lunch for us occasionally makes a pasta called "The Drunk Italian." It was one of my favorites pre-healthy me. This recipe came amazingly close, though next time I'm going to use a little less of the greek yogurt, and may add some parmesan to the sauce. Still loved it though! And no, sadly there's no vodka here.
No Cream-No Cry Penne Alla Vodka
8 oz whole wheat penne
2 cups low-fat marinara (I used Ragu Light Tomato and Basil)
Pinch of crushed red pepper
7 oz 2% greek yogurt
1 cup chopped fresh basil
Salt and Pepper
6 tbsp grated parmigiano-reggiano cheese
1. Bring a large pot of lightly salted water to a boil. Add the pasta and cook according to the package, about 9 minutes, and drain.
2. 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 occasionally with a heat-resistant rubber spatula, until it is slightly thickened, about 5 minutes. Remove the saute pan form the heat.
3. Stir about 1/2 cup of the marinara into the yogurt until smooth (this tempers it and prevents the yogurt from curdling). Then whisk the yogurt mixture back into the marinara sauce.
4. 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.
320 calories, 4.8 g fat, 6 g fiber.
6 WW points