Penne a La Vodka Low Fat
Indulge in the creamy decadence of Italian cuisine with a healthier twist in this Low-Fat Penne a La Vodka recipe. This lightened-up version of the classic combines tender penne pasta with a luscious, velvety sauce made from tangy crushed tomatoes, a splash of vodka, and creamy low-fat Greek yogurt for guilt-free indulgence. A medley of finely chopped onions, minced garlic, dried oregano, and a subtle kick of red pepper flakes elevates the flavor profile, while freshly grated Parmesan and fragrant basil add the perfect finishing touch. Ready in just 35 minutes, this easy yet elegant dish is perfect for weeknight dinners or impressing guests without the extra calories. Serve it with a crisp side salad or warm garlic bread for a complete Italian-inspired meal!
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Recipe Information
Ingredients
- 12 oz penne pasta
- 1 tbsp olive oil
- 1 yellow onion, finely chopped
- 2 garlic cloves, minced
- 28 oz crushed tomatoes (canned)
- 0.25 cup vodka
- 0.5 cup low-fat plain Greek yogurt
- 0.25 cup grated Parmesan cheese
- 1 tsp dried oregano
- 0.25 tsp red pepper flakes
- 1 tsp salt
- 0.5 tsp ground black pepper
- 0.25 cup fresh basil leaves, chopped
Instructions
Cook the penne pasta in a large pot of salted boiling water according to the package instructions until al dente. Drain and set aside, reserving 1/2 cup of the pasta water.
Heat the olive oil in a large skillet over medium heat. Add the chopped onion and sauté until softened, about 3-4 minutes.
Add the minced garlic and cook for an additional 30 seconds until fragrant.
Pour the crushed tomatoes into the skillet, stir to combine, and let the sauce simmer for 10 minutes, stirring occasionally.
Reduce the heat to low and stir in the vodka. Simmer for another 5 minutes to allow the alcohol to cook off.
In a small bowl, whisk the low-fat Greek yogurt until smooth to prevent curdling. Slowly add the yogurt to the sauce, stirring constantly.
Add the Parmesan cheese, dried oregano, red pepper flakes, salt, and black pepper to the sauce. Stir until the cheese has melted and the sauce is well combined.
Toss the drained penne pasta with the sauce in the skillet, ensuring each piece is coated thoroughly. If the sauce is too thick, use the reserved pasta water to thin it out to your desired consistency.
Garnish with chopped fresh basil leaves and serve immediately. Optionally, sprinkle with extra Parmesan cheese.
Nutrition Facts
Calories |
1915 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.4 g | 39% | |
| Saturated Fat | 7.7 g | 38% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 32 mg | 11% | |
| Sodium | 3743 mg | 163% | |
| Total Carbohydrate | 314.3 g | 114% | |
| Dietary Fiber | 29.3 g | 105% | |
| Total Sugars | 38.4 g | ||
| Protein | 75.6 g | 151% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 603 mg | 46% | |
| Iron | 20.7 mg | 115% | |
| Potassium | 2832 mg | 60% | |
*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.
