Low Fat Pasta with Vodka Sauce
Indulge in the rich, creamy decadence of this Low Fat Pasta with Vodka Sauce without compromising your health goals. Featuring whole wheat penne for added fiber and non-fat Greek yogurt as a lighter alternative to heavy cream, this irresistible dish transforms a classic favorite into a guilt-free delight. The tangy vodka sauce bursts with bold flavors from fragrant garlic, a touch of crushed red pepper, and robust canned crushed tomatoes, all perfectly balanced with grated Parmesan and fresh basil. Ready in just 35 minutes, this quick and easy recipe is perfect for weeknight dinners and special gatherings alike. Treat your taste buds to a luscious restaurant-style meal that’s lower in fat but high in flavor.
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Recipe Information
Ingredients
- 12 oz Whole wheat penne pasta
- 1 tbsp Olive oil
- 3 large Garlic cloves, minced
- 0.5 tsp Crushed red pepper flakes
- 0.25 cup Vodka
- 28 oz Canned crushed tomatoes
- 1 cup Non-fat Greek yogurt
- 0.5 cup Grated Parmesan cheese
- 0.25 cup Fresh basil leaves, chiffonade
- 0.5 tsp Salt
- 0.25 tsp Ground black pepper
Instructions
Bring a large pot of salted water to a boil. Add the whole wheat penne pasta and cook according to package instructions until al dente. Drain and set aside.
In a large skillet over medium heat, heat the olive oil. Add minced garlic and crushed red pepper flakes. Sauté for about 1 minute until fragrant, being careful not to burn the garlic.
Pour in the vodka and let it simmer for about 2-3 minutes, allowing the alcohol to cook off.
Add the canned crushed tomatoes to the skillet. Stir to combine and let the sauce simmer over medium-low heat for about 10 minutes, stirring occasionally.
While the sauce simmers, in a medium bowl, whisk the non-fat Greek yogurt until smooth.
After the sauce has simmered, remove the skillet from the heat and slowly stir in the Greek yogurt until well incorporated.
Add the grated Parmesan cheese to the sauce and stir until melted and the sauce is creamy.
Season the sauce with salt and ground black pepper to taste.
Add the cooked penne pasta to the skillet and gently toss to coat the pasta in the sauce.
Serve the pasta in bowls, garnished with fresh basil leaves.
Nutrition Facts
Calories |
2032 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.8 g | 43% | |
| Saturated Fat | 10.2 g | 51% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 47 mg | 16% | |
| Sodium | 2945 mg | 128% | |
| Total Carbohydrate | 306.2 g | 111% | |
| Dietary Fiber | 41.1 g | 147% | |
| Total Sugars | 53.6 g | ||
| Protein | 96.1 g | 192% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1115 mg | 86% | |
| Iron | 21.1 mg | 117% | |
| Potassium | 4687 mg | 100% | |
*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.
