1 bag (16-ounces) penne pasta2 tablespoons light margarine (5g fat per tablespoon) 1 teaspoon red pepper flakes 1/2 cup vodka 3/4 cup fat-free milk 1 1/2 tablespoons cornstarch 2 cans (14.5-ounces) Italian style tomatoes 1/2 teaspoon seasoning salt 1/4 cup grated Parmesan cheese 16 leaves fresh basil, finely chopped
1. Cook pasta according to package directions without added salt or fat. 2. In a large skillet melt margarine over medium-high heat. Add pepper flakes and vodka and cook 2 minutes. 3. In a small bowl, dissolve cornstarch in milk. Add milk mixture, tomatoes and seasoning salt to skillet. Bring to boil for 1 minute, reduce heat and cook an additional 5 minutes or until slightly thick. 4. Stir in cheese, pasta and basil. Serve immediately.