Shrimp Penne in a Light Vodka Sauce

servings: 6   

 calories: 350 

 prep time: 25 minutes 

ingredients:
  • 1 lb shrimp
  • 2 tablespoons butter
  • 2 tablespoons extra virgin olive oil
  • 1/4 cup onion, finely chopped
  • 2 tablespoons minced garlic
  • 1 jar (8 ounces) pasta sauce
  • 1 box (16 ounces) penne pasta, cooked and drained
  • 1 cup vodka
  • 1/2 cup heavy cream
  • 1/2 cup grated Parmesan cheese
  • 1 tablespoon basil
  • 1 tablespoon parsley
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper

preparation instructions:

  1. Cook and drain the penne pasta.
  2. In a large pan heat 2 tablespoons of butter and 2 tablespoons olive oil. Add the garlic and onion and sauté, stirring occasionally.
  3. Add the tomato sauce and vodka to the large pan over low heat until the mixture reduces by 1/4, stirring often, about 20 minutes.
  4. Stir the cream into the tomato and vodka sauce.
  5. Turn heat down to low and let simmer until the sauce is heated through.
  6. Stir in the Parmesan cheese until melted.
  7. Blend in basil and parsley.
  8. While the sauce is simmering, cut the tails off of the shrimp and chop into bite–sized pieces.
  9. Add the chopped shrimp to the sauce.
  10. Give it a stir and add in salt and pepper.
  11. Add pasta to pan with the sauce, and toss to coat.

suggested side dishes:

  • Side salad
  • Garlic bread

Ratatouille Pasta

servings: 4

 calories: 230  

 prep time: 15 minutes 
 
ingredients:
  • 2 tablespoons onion powder
  • 2 tablespoons garlic powder
  • 1 can tomato paste
  • 2 tablespoons extra virgin olive oil
  • 1 box (16 ounces) bowtie pasta, cooked and drained
  • 1 small eggplant finely sliced
  • 1 small zucchini finely sliced
  • 1 small yellow squash finely sliced
  • 1 red bell pepper finely sliced
  • 1 tablespoon pepper
  • 1 teaspoon salt
  • 1 cup shredded mozzarella cheese (about 4 ounces)

preparation instructions:

  1. In a medium pan, heat olive oil at medium heat.
  2. Add eggplant, zucchini, yellow squash, and bell pepper to pan and cook for 10-15 minutes until all vegetables are cooked throughout.
  3. Add veggies to hot pasta in a medium saucepan.
  4. Add tomato paste, onion powder, garlic powder, mozzarella cheese, salt and pepper to the pasta and veggies.

suggested side dishes:

  • Side salad
  • French bread

Three Cheese Baked Ziti

servings: 8  

 calories: 430 

 prep time: 10 minutes 

ingredients:
  • 1 container (15 ounces) part-skim ricotta cheese
  • 2 eggs beaten
  • 1 jar pasta sauce
  • 1 box (16 ounces) ziti pasta, cooked and drained
  • 1/4 cup grated Parmesan cheese
  • 1 cup shredded mozarella cheese (about 4 ounces)

preparation instructions:

  1. Preheat oven to 350°.
  2. In a large bowl, combine ricotta cheese, eggs and Parmesan cheese; set aside.
  3. In another bowl, thoroughly combine pasta and pasta sauce.
  4. In 13×9-inch baking dish, spoon 1/2 of the pasta mixture; evenly top with ricotta cheese mixture, then remaining pasta mixture.
  5. Sprinkle with mozzarella cheese.
  6. Bake 30 minutes or until heated through.

suggested side dishes:

  • Side salad
  • Garlic bread