Lightened Up Penne alla Vodka

Ingredients

• Whole wheat pasta

  Dry

  12 oz or 340g

• Salt

  Table

  1 dash or 0.4g

• Nonfat greek yogurt

  Nonfat, plain

  2 oz or 57g

• Heavy whipping cream

  Fluid

  ¼ cup, fluid or 60g

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Shallots

  Raw

  1 shallot (medium) or 43g

• Garlic

  Raw

  2 cloves, minced or 6g

• Crushed red pepper flakes

  ¼ tsp or 0.08g

• Tomatoes

  Red, ripe, canned, packed in tomato juice

  3 ½ cup or 840g

• Vodka

  Alcoholic beverage, distilled, 80 proof

  2 ⅔ fl oz or 74g

• Parmesan cheese

  Shredded

  ½ cup or 40g

• Parsley

  Raw

  ½ cup or 30g

Directions

1. Bring a large pot of salted water to a boil. Add the penne and cook according to package directions. Drain, reserving 1 cup of the cooking water.
2. Whisk the yogurt with the cream in a measuring cup and set aside.
3. Heat the oil in a large skillet over medium heat. Add the shallots and 1/2 teaspoon salt and cook, stirring occasionally, until slightly softened, about 3 minutes. Add the garlic and red pepper flakes and cook, stirring, for 30 seconds.
4. Remove from the heat and stir in the tomatoes and vodka. Return the skillet to medium heat, bring to a simmer and cook, stirring often, until the alcohol cooks off and the sauce comes together and thickens, about 7 minutes. Stir in the yogurt-cream mixture and cook until the sauce thickens slightly, about 3 minutes.
5. Add the pasta, Parmesan, parsley, and 1/2 teaspoon salt to the skillet and toss to combine. Use the reserved pasta water to thin the sauce as needed. Enjoy!