Monday, April 16, 2012

Spicy Vodka Pasta -- Healthy Version

This is SO fast, HEALTHY, and delicious! It is such a simple recipe that one of the chefs who claims to have invented the dish, prepared it table-side in the 70s in a New York City!






When my hubby and I began dating, HE was the COOK between the two of us! This was the first dish he prepared for me, and we ate it countless times in the almost 2 years that we dated before we got married! Such warm fuzzy memories!

Over the years, I have gradually converted the recipe from NOT VERY healthy, to quite the opposite! So here you go -- the HEALTHY VERSION!




Spicy Vodka Pasta1 Tbsp garlic, minced
½ tsp crushed red pepper
3.5 c crushed tomatoes (28 oz can)
1 lb whole wheat pasta**
1/4 c cashew butter (lower to 2-3 Tbsp to decrease fat)
1 c water


Heat a pan large enough to hold all ingredients. Sauté garlic and pepper in the hot pan with just a little bit of water, adding more when needed. Cook just until garlic turns golden but does not brown, 1 or 2 min. Add crushed tomatoes. Stir to blend, and simmer, uncovered, until sauce begins to thicken (about 15 min, the longer the better). Meanwhile, cook and drain pasta, add pasta to sauce, and toss. Blend cashew butter with water, then add cream to pasta and sauce. Toss once more. Cover, reduce heat to low, let rest for a few minutes so pasta can absorb sauce (longer the better). This dish gets even better as leftovers!

*Click HERE for some great pasta alternatives!




COMMENTS: Do you remember the first meal you ever ate with your partner? On our first date, Mike introduced me to Indian food! It was amazing! Isn't it fun to discover a new food you've never had before? So exciting!

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