1 bag (16-ounces) penne pasta
2 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.
Yield: 8 servings, 1 1/2 cup each
Nutrition information per serving: 286 calories, 51g carbohydrate, 9.8g protein, 2.7g fat, 0.9g saturated fat, 2.4mg cholesterol, 2.2g dietary fiber, 370mg sodium
Exchanges per serving: 3 starch, ½ lean meat, 1 vegetable
Source: Adapted recipe by Rachel Vincent, RD, LD and Jennifer Parham, RD, LD
St. John Health System
St. John Owasso Hospital
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