Skinny Recipe: Penne Alla "Not-Ka"

I had to share this recipe from the Lifetime show "Cook Yourself Thin." I was vegging out in front of the TV at Guinea Pig's house a few weekends ago (in between football games, of course!) and came across this show. The show itself is super cheesy, but the recipes sounded delicious and easy, so I printed out a ton from this website to try. (So expect more skinny recipes soon!)

I made this Penne Alla "Not-Ka" last night and it really exceeded my expectations! The dish tasted really fresh thanks to the generous addition of basil at the end of the cooking process and didn't feel as heavy as "real" Penne Alla Vodka sauce. I served mine over spaghetti squash instead of pasta to cut down on calories and help me meet my "5 a day" (which never seems to happen anymore!" I'll certainly make this again: easy on a weeknight, delicious and simple!

Serves 4
Calories per serving: 371


Ingredients:
2 teaspoons olive oil, plus extra for serving
3 cloves garlic
1/2 cup chopped red onion
3/4 teaspoon salt
1 14-ounce can diced tomatoes or whole tomatoes in juice, pureed in a food processor
Pinch red pepper flakes
8 ounces penne
1/4 cup heavy cream
6 tablespoons evaporated nonfat milk
1/3 cup grated Parmesan cheese
1/4 cup shredded fresh basil
1/8 teaspoon black pepper

Directions: 

1. Bring a large pot of salted water to a boil for the penne.

2. In a large saucepan, heat the 2 teaspoons oil with the garlic over low heat until the garlic begins to brown, about 3 minutes. Add the onion and 1/4 teaspoon salt, cover, and cook until the onion is softened, about 2 more minutes. Add the tomato, 1/2 teaspoon 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, after the sauce has cooked 5 minutes, add the penne to the boiling water and cook until just shy of al dente, about 6 minutes. Drain, reserving about 1/2 cup pasta water. Add the drained penne to the saucepan and simmer until the penne is al dente, 1 to 2 minutes, adding a little of the pasta cooking water if the mixture is dry. Stir in 1/4 cup of the Parmesan, along with the basil and black pepper.

4. To serve, divide pasta among 4 serving bowls. Drizzle each serving with 1/2 teaspoon olive oil, and sprinkle with the remaining Parmesan.

Photo and recipe credit here.