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Name: Spicy-Sweet Linguine all Vodka
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: not set
Ingredients: 8 ounces whole wheat linguine; 1-1/2 cups low fat marinara sauce store bought; 1 large bottle fire roasted red peppers about 4 oz. cut into thin strips about 3/4 cup; 1/4 cup Greek yogurt e.g. Fage Total; 1 cup Fresh basil chopped; 1 teaspoon Hot pepper sauce; Salt; Freshly ground pepper; 6 tablespoons grated Parmigiano-Reggiano cheese

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INGREDIENTS

8 ounces whole wheat linguine
1-1/2 cups low fat marinara sauce ; store bought
1 large bottle fire roasted red peppers ; about 4 oz. cut into thin strips about 3/4 cup
1/4 cup Greek yogurt ; e.g. Fage Total
1 cup Fresh basil ; chopped
1 teaspoon Hot pepper sauce
Salt
Freshly ground pepper
6 tablespoons grated Parmigiano-Reggiano cheese

Servings

INSTRUCTIONS

1. Bring a large pot of lightly salted water to a boil. Add the pasta and cook according to the package directions, about 9 minutes.

2. Meanwhile, bring the marinara sauce and sliced peppers to a simmer in a large nonstick saute pan over medium heat. Cook the sauce, stirring it occasionally with a heat-resistant rubber spatula, until it is slightly thickened, about 5 minutes. Remove the sauce from the heat.

3. Put the yogurt in a small bowl. Stir about 1/2 cup of the warmed sauce into the yogurt until smooth (this tempers it and prevents the yogurt from curdling). Then whisk the yogurt mixture into the marinara sauce. Keep the sauce off the heat, and cover the pan to keep the sauce warm.

4. Drain the linguine in a colander. Slide it into a large serving bowl, and add the sauce, basil and 1 teaspoon of the hot pepper sauce. Toss gently until the linguine is evenly coated with sauce. Season with salt and pepper to taste. Sprinkle the cheese on top, and serve.

NOTES

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Spicy-Sweet Linguine all Vodka

8 ounces whole wheat linguine
1-1/2 cups low fat marinara sauce store bought
1 large bottle fire roasted red peppers about 4 oz. cut into thin strips about 3/4 cup
1/4 cup Greek yogurt e.g. Fage Total
1 cup Fresh basil chopped
1 teaspoon Hot pepper sauce
 Salt
 Freshly ground pepper
6 tablespoons grated Parmigiano-Reggiano cheese

1.  Bring a large pot of lightly salted water to a boil.  Add the pasta and cook according to the package directions, about 9 minutes.

2.  Meanwhile, bring the marinara sauce and sliced peppers to a simmer in a large nonstick saute pan over medium heat.  Cook the sauce, stirring it occasionally with a heat-resistant rubber spatula, until it is slightly thickened, about 5 minutes.  Remove the sauce from the heat.

3.  Put the yogurt in a small bowl.  Stir about 1/2 cup of the warmed sauce into the yogurt until smooth (this tempers it and prevents the yogurt from curdling).  Then whisk the yogurt mixture into the marinara sauce.  Keep the sauce off the heat, and cover the pan to keep the sauce warm.

4.  Drain the linguine in a colander.  Slide it into a large serving bowl, and add the sauce, basil and 1 teaspoon of the hot pepper sauce.  Toss gently until the linguine is evenly coated with sauce.  Season with salt and pepper to taste.  Sprinkle the cheese on top, and serve.

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Nutrition

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Serving Size: 1 Serving (77g)
Recipe Makes: 4 Servings

Calories: 36
Calories from Fat: 20 (56%)

Amt Per Serving		% DV

	Total Fat 2.2g	3 %
	Saturated Fat 1.3g	7 %
	Monounsaturated Fat 0.6g
	Polyunsanturated Fat 0.1g
Cholesterol 6.6mg		2 %
Sodium 124.4mg		4 %
Potassium 47.1mg		1 %
Total Carbohydrate 0.8g		0 %
	Dietary Fiber 0.2g	1 %
	Sugars, other 0.6g
Protein 3.3g		5 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 36

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