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    Pasta: 7 pt. Pasta Alla Vodka


    Source of Recipe


    www.cooken.com

    List of Ingredients




    1 tsp olive oil
    2 medium garlic clove(s), minced
    1/2 tsp dried tarragon
    14 1/2 oz canned diced tomatoes
    8 oz canned tomato sauce
    2 oz vodka, about 1/4 cup
    1 tsp cornstarch
    1/2 cup fat-free milk
    1/4 cup basil, fresh, chopped
    8 oz uncooked fusilli, cooked and kept hot

    Recipe



    Heat oil in a large skillet over medium-high heat. Add garlic and sautŽ 1 minute. Add tarragon and stir to coat. Add diced tomatoes, tomato sauce and vodka; simmer 10 minutes. Dissolve cornstarch in milk and whisk until blended. Add mixture to skillet and simmer 1 minute, until sauce thickens. Remove from heat and stir in basil. Transfer pasta to four individual shallow bowls. Pour vodka sauce over top and serve hot. Yields about 1 1/3 cups pasta and 2/3 cup sauce per serving.

    Chef Tips: We renovated Pasta alla Vodka by: Replacing heavy cream with fat-free milk and cornstarch (acts as a thickener). Substituting heart-healthy olive oil for butter and using less of it. Adding dried tarragon and fresh basil to enrich the sauce with fat-free, virtually calorie-free flavor.

    Serves - 4 POINTS per serving - 7

 

 

 

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