Low Fat Creamy Vodka Pasta
Indulge guilt-free with this Low Fat Creamy Vodka Pasta, a lighter twist on the classic Italian-American favorite. Made with wholesome whole wheat penne, a velvety tomato-vodka sauce gets its creaminess from low-fat milk and Greek yogurt, cutting down on calories without sacrificing flavor. Aromatic shallots, garlic, and a kick of red pepper flakes bring robust depth, while freshly grated Parmesan and basil add a finishing touch that’s both comforting and elegant. Perfect for a quick weeknight dinner or a cozy date night, this easy 30-minute recipe proves that decadence and health-conscious eating can go hand-in-hand. Whether you’re watching your fat intake or simply craving a lighter comfort food classic, this dish is sure to impress!
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Recipe Information
Ingredients
- 12 ounces Whole wheat penne pasta
- 1 tablespoon Olive oil
- 3 units Garlic cloves, minced
- 2 units Shallots, finely chopped
- 0.25 teaspoon Crushed red pepper flakes
- 0.5 cup Vodka
- 6 ounces Tomato paste
- 1 cup Low-fat milk
- 0.5 cup Low-fat Greek yogurt
- 0.5 cup Parmesan cheese, grated
- 0.25 cup Fresh basil leaves, chopped
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
Bring a large pot of salted water to a boil over high heat. Add the whole wheat penne pasta and cook until al dente, according to package instructions. Reserve 1 cup of pasta water and then drain the pasta.
While the pasta is cooking, heat olive oil in a large skillet over medium heat.
Add minced garlic and chopped shallots to the skillet. Sauté for 3-4 minutes until the shallots are translucent and the garlic is fragrant.
Sprinkle the crushed red pepper flakes into the pan and cook for an additional 1 minute.
Carefully pour the vodka into the skillet, stirring occasionally, and let it simmer for about 3 minutes or until reduced by half.
Add the tomato paste to the pan, mixing thoroughly with the other ingredients. Cook for about 3-4 minutes until the paste has slightly darkened.
Slowly whisk in the low-fat milk, ensuring it is well combined with the tomato mixture, and let it cook for another 2 minutes.
Turn off the heat and stir in the low-fat Greek yogurt until the sauce is creamy and smooth. If the sauce is too thick, add some reserved pasta water, a little at a time, to reach your desired consistency.
Add the drained pasta to the skillet and toss until it's well coated with the sauce.
Mix in grated Parmesan cheese, chopped basil, salt, and black pepper, giving it a final toss.
Serve immediately, garnished with additional Parmesan cheese and basil if desired.
Nutrition Facts
Calories |
2237 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.2 g | 53% | |
| Saturated Fat | 15.4 g | 77% | |
| Polyunsaturated Fat | 1.5 g | ||
| Cholesterol | 74 mg | 25% | |
| Sodium | 2134 mg | 93% | |
| Total Carbohydrate | 316.0 g | 115% | |
| Dietary Fiber | 36.0 g | 129% | |
| Total Sugars | 62.4 g | ||
| Protein | 87.2 g | 174% | |
| Vitamin D | 3.6 mcg | 18% | |
| Calcium | 1131 mg | 87% | |
| Iron | 19.6 mg | 109% | |
| Potassium | 3708 mg | 79% | |
*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.
