Heart-Healthy Creamy Vodka Pasta
Indulge in the wholesome decadence of Heart-Healthy Creamy Vodka Pasta, a guilt-free spin on the classic Italian comfort dish. This recipe combines nutrient-packed whole wheat penne, vibrant kale, and juicy cherry tomatoes with a creamy, vodka-infused tomato sauce that's lightened up using fat-free half-and-half and low-sodium vegetable broth. Sautéed garlic and crushed red pepper flakes lend aromatic depth, while fresh basil and Parmesan cheese deliver bursts of flavor in every bite. Perfectly balanced and easy to prepare in just 45 minutes, this heart-healthy pasta is a deliciously nutritious choice that doesn’t skimp on comfort or taste.
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Recipe Information
Ingredients
- 12 ounces Whole wheat penne pasta
- 2 tablespoons Olive oil
- 4 cloves Garlic
- 0.5 teaspoons Crushed red pepper flakes
- 6 ounces Tomato paste
- 0.5 cups Vodka
- 1 cups Low-sodium vegetable broth
- 1 cups Fat-free half-and-half
- 0.25 cups Fresh basil
- 0.5 cup Parmesan cheese
- 2 cups Kale
- 1 cup Cherry tomatoes
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
Instructions
Bring a large pot of water to a boil and add a pinch of salt. Cook the whole wheat penne pasta according to package instructions until al dente, about 10-12 minutes. Drain and set aside.
While the pasta is cooking, heat olive oil in a large skillet over medium heat. Add minced garlic and crushed red pepper flakes, sautéing for 1-2 minutes until fragrant.
Stir in the tomato paste and cook for another 2-3 minutes, stirring continuously to prevent sticking.
Carefully add the vodka to the skillet, allowing the alcohol to simmer and cook off for about 3-4 minutes, reducing the heat if necessary.
Pour in the vegetable broth and bring the mixture to a gentle simmer. Stir in the fat-free half-and-half, combining the ingredients thoroughly.
Add the kale and cherry tomatoes to the sauce, cooking for an additional 5 minutes until the vegetables are tender.
Season the sauce with salt and black pepper. Adjust according to taste preference.
Add the cooked pasta directly to the skillet and toss it gently with the sauce, ensuring each piece is coated.
Remove the skillet from the heat and stir in freshly grated Parmesan cheese until melted. Finish with fresh basil leaves torn into pieces.
Serve immediately, garnishing with additional Parmesan cheese and basil if desired.
Nutrition Facts
Calories |
2324 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.4 g | 65% | |
| Saturated Fat | 13.6 g | 68% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 44 mg | 15% | |
| Sodium | 2022 mg | 88% | |
| Total Carbohydrate | 316.0 g | 115% | |
| Dietary Fiber | 35.7 g | 128% | |
| Total Sugars | 54.3 g | ||
| Protein | 77.6 g | 155% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1132 mg | 87% | |
| Iron | 18.1 mg | 101% | |
| Potassium | 4376 mg | 93% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
