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Prep Time: 4 Minutes Cook Time: 21 Minutes |
Ready In: 25 Minutes Servings: 7 |
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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. 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 |
Directions:
1. Cook pasta according to package directions, omitting salt and fat. Drain.
2. 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.
3. 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.
4. Place pasta in a large bowl; add tomato mixture and cheese. Toss well.
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