Chef Rocco's No-Cream/No-Cry Penne a la Vodka without the Vodka! hah

Once again, thanks to the Tennessean, we have another lovely looking recipe I need to try someday. You can definitely make it without the vodka, which just adds empty calories anyway. It's a win-win situation, really.



"This recipe from Rocco DiSpirito's upcoming book gives a healthy makeover to a traditionally cream-laden dish, cutting the fat from 60 grams per serving to just 6. Despite the name, he also ditched the vodka, saying it added calories but little flavor.

Start to finish: 25 minutes

Servings: 6

12 ounces whole-wheat penne

2 1/2 cups low-fat, sugar-free marinara

1/4 teaspoon red pepper flakes

7.1-ounce container 2 percent fat Greek-style yogurt

1 cup chopped fresh basil

Salt and ground black pepper

6 tablespoons grated Parmesan cheese

1. Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions, about 9 minutes.

2. Meanwhile, in a large, nonstick sauté pan over medium, combine the marinara and red pepper flakes and bring to a simmer. Cook, stirring occasionally with a heat-resistant rubber spatula, for about 5 minutes, or until it is reduced and slightly thickened.

3. Remove the marinara from the heat. In a small bowl, stir about 1/2 cup of the marinara into the Greek yogurt until it is smooth to temper it, then whisk the yogurt mixture back into the marinara in the sauté pan.

4. Drain the pasta and add it to the pan, tossing to coat. Add the basil and season with salt and pepper, if necessary. Sprinkle with Parmesan."