No Cream No Cry Penne Alla Vodka Recipes

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NO CREAM NO CRY PENNE ALLA VODKA



NO CREAM NO CRY PENNE ALLA VODKA image

Categories     Sauce     Pasta     Dinner

Yield 4 servings

Number Of Ingredients 7

8 ounces whole wheat penne
2 cups low-fat marinara sauce
Pinch crushed red pepper
1 7-ounce container 2 percent Greek yogurt
1 cup chopped fresh basil
Salt and freshly ground black pepper, to taste
6 tablespoons grated Parmigiano-Reggiano

Steps:

  • Bring a large pot of lightly salted water to a boil. Add pasta and cook according to package directions, about 9 minutes; drain. While pasta is cooking, bring marinara sauce and crushed red pepper to simmer in a large nonstick saute pan over medium heat. Cook sauce, stirring it occasionally with a heat-resistant rubber spatula, until it is slightly thickened, about 5 minutes. Remove saute pan from heat. Stir about 1/2 cup marinara sauce into yogurt until smooth (this prevents yogurt from curdling). Then whisk yogurt mixture back into saute pan with remaining sauce. In a large bowl, toss sauce with drained penne and basil. Season with salt and pepper. Sprinkle cheese on top. Nutrition facts per serving: 320 calories, 18g protein, 55g carbohydrate, 4.8g fat (2g saturated), 6g fiber

NO CREAM-NO CRY PENNE ALLA VODKA



No Cream-No Cry Penne alla Vodka image

The dirty little secret about Penne alla Vodka is not the vodka but the hefty amount of heavy cream. Vodka is colorless, odorless, and without much flavor-not really attributes of a superstar ingredient. It's the combination of cream and tomato sauce that gives this dish its signature flavor. The traditional cream is swapped here for low-fat Greek yogurt.

Yield serves 4

Number Of Ingredients 7

8 ounces whole-wheat penne
2 cups Rocco's How Low Can You Go Low-Fat Marinara Sauce (page 206) or store-bought 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

Steps:

  • 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 sauté 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 sauté 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.
  • Whole-wheat pasta has a dense texture that makes it a little tougher than regular pasta. Some people like that chewiness; some don't. If you're in the latter category, overcook it a bit. Toward the end of the cooking time, keep testing it until it's as tender as you like it.
  • Fat: 60g (before), 4.8g (after)
  • Calories: 618 (before), 320 (after)
  • Protein: 18g
  • Carbohydrates: 55g
  • Cholesterol: 11mg
  • Fiber: 6g
  • Sodium: 416mg

PENNE ALLA NO VODKA



Penne Alla No Vodka image

This was created while making Penne alla Vodka when I realized I was out of Vodka. Oh NO! I made a few changes to a recipe I'd used in the past and my family thought it was perfect without the Vodka. I was given orders not to change a thing next time. This makes a great meal served with grilled Italian sausage on the side or mixed with the pasta & "pink" sauce.

Provided by Shabby Sign Shoppe

Categories     One Dish Meal

Time 25m

Yield 6 serving(s)

Number Of Ingredients 12

5 tablespoons butter
4 garlic cloves, chopped finely
1 (28 ounce) can crushed tomatoes
1/2 cup heavy cream
1 tablespoon onion powder
1 teaspoon italian seasoning
6 -8 fresh basil leaves, chiffonade
1 teaspoon kosher salt (to taste)
1/2 teaspoon pepper
1 pinch crushed red pepper flakes
1 lb penne pasta, cooked (can use rigatoni)
3/4 cup freshly grated parmigiano-reggiano cheese

Steps:

  • In one pot boil water for pasta.
  • In a heavy pot melt the butter.
  • Add the garlic and cook until golden brown.
  • Add the tomatoes, crushed pepper, onion powder, basil, Italian seasoning, pepper and salt.
  • Simmer for 5 minutes.
  • Cook the pasta as directed.
  • Stir in the cream and cook for 2 minutes stirring alot.
  • Add the pasta to the pot with the sauce and mix until it is all coated over the pasta.
  • Serve immediately with freshly grated cheese.

Nutrition Facts : Calories 515.9, Fat 21.6, SaturatedFat 12.7, Cholesterol 59.8, Sodium 730.5, Carbohydrate 72.5, Fiber 11.2, Sugar 0.2, Protein 12.4

NO CREAM - NO CRY PENNE ALLA VODKA



No Cream - No Cry Penne Alla Vodka image

The dirty little secret about Penne alla Vodka is not the vodka but the hefty amount of heavy cream. Vodka is colorless, odorless, and without much flavor-not really attributes of a superstar ingredient. It's the combination of cream and tomato sauce that gives this dish its signature flavor. The traditional cream is swapped here for low-fat Greek yogurt. This came from Obesity Help. I have not tried this, just posting for easy finding.

Provided by internetnut

Categories     Vegetable

Time 29m

Yield 4 serving(s)

Number Of Ingredients 8

8 ounces whole wheat penne
2 cups roccoa s how low can you go low-fat marinara sauce or 2 cups store-bought low fat marinara sauce
1 pinch crushed red pepper flakes
7 ounces container 2% Greek yogurt
1 cup chopped fresh basil
salt
fresh ground black pepper
6 tablespoons grated parmigiano-reggiano cheese

Steps:

  • 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.

Nutrition Facts : Calories 232, Fat 2.9, SaturatedFat 1.4, Cholesterol 5.4, Sodium 132.2, Carbohydrate 43.3, Fiber 4.9, Sugar 0.1, Protein 11.5

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  • 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 ½ 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.


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