Penne Alla "Not-ka"

What is Penne all Not-ka you ask? It's penne alla vodka...without the vodka...or all of the calories!

This is a recipe I found in my pre- low-carb days. I pretty much don't eat pasta anymore as a rule but I'll allow myself once in a GREAT while (like maybe once or twice a year). This is one of the recipes I make an exception for because it's super delicious and low calorie too.

I don't know if any of you ever watched the short-lived show Cook Yourself Thin but I did and I really liked the ladies on it and loved the recipes so I was so excited when the cookbook came out. I'm sad to say the show is gone, but at least I still have lots of great recipes from their book. And I didn't have the heart to change their so-cute name for this recipe. :)

I make mine with the Dreamfields low-carb penne but feel free to make it with whatever kind of penne you choose.

~Leah

Penne Alla "Not-ka"

Recipe Type: Main

Cuisine: Pasta

Author: Leah (from Cook Yourself Thin)

Prep time: 10 mins

Cook time: 25 mins

Total time: 35 mins

Serves: 4

Ingredients

• 2 tsp. olive oil, plus extra for serving


• 3 cloves garlic


• ½ c chopped red onion


• ¾ tsp. salt


• 1 14-oz can diced tomatoes i juice, pureed in food processor or blender


• pinch (or two) red pepper flakes


• 8 oz low-carb pasta (like Dreamfields) or any other type of penne pasta


• ¼ c whipping cream


• 6 Tbsp evaporated nonfat milk


• ⅓ c grated Parmesan cheese


• ¼ c shredded fresh basil


• ⅛ tsp black pepper

Instructions

1. Bring a large pot of salted water to a boil.


2. In a large saucepan, heat the 2 tsp oil with the garlic over low heat until the garlic begins to brown, about 3 minutes. Add the onion and ¼ tsp salt, cover, and cook until the onion is softened, about 2 more minutes. Add the tomato, ½ tsp salt, and the red pepper flakes. Bring to a simmer, reduce the heat and simmer very gently 10 minutes. Stir in the cream and evaporated milk and simmer 1 more minute.


3. Meanwhile, add the penne to the boiling water and cook until just shy of al dente (about 6 minutes for traditional pasta, about 8 minutes for low carb pasta). Using a large slotted spoon, scoop the penne out of the water and add it to the saucepan and simmer until the penne is al dente, 1 to 2 minutes, adding a little bit of the pasta cooking water if the mixture is dry (if you did not drain the pasta and then add it but scooped it out with a slotted spoon, it most likely will not be dry). Stir in ¼ c of the Parmesan, the basil and black pepper.


4. To serve, divide pasta between 4 bowls. Drizzle each with ½ tsp olive oil and sprinkle with the remaining Parmesan.

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