Spelt Penne alla Vodka

Contributor
Spelt Penne alla Vodka
Spelt Penne alla Vodka
Maryse Chevriere

Spelt Penne alla Vodka

Even if you're like me and can barely suppress an eye roll at the mention of words like "healthy grains," I guarantee that you'll like spelt — and specifically spelt pasta. It legitimately tastes like the real thing — none of that dense, chewy texture you get with other alternative grains. And while I'm not 100 percent sure I'm justified in feeling a lot less guilty about eating pasta when it's made with spelt, I definitely do, which is a real bonus.

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Click here to see Healthy Swap-Outs, One Grain at a Time.

4
Servings
690
Calories Per Serving
Deliver Ingredients

Ingredients

  • 2 large garlic cloves, minced
  • 1 tablespoon olive oil
  • One 28-ounce can puréed tomatoes
  • 1/3 cup vodka
  • 1/2 cup heavy cream, room temperature
  • 1/2 cup grated Parmesan
  • Salt and pepper, to taste
  • One 16-ounce box spelt penne pasta
  • 4 basil leaves, chiffonade, for garnish

Directions

In a medium-sized, deep pan (or pot), sauté the minced garlic in the olive oil over low heat for a couple of minutes, until soft. Next, increase the heat to medium and add in the puréed tomatoes and vodka. Simmer for about 20 minutes to reduce by about 1/3, stirring occasionally.

Turn the heat to medium-low, and mix in the cream and Parmesan until fully incorporated. Season with salt and pepper, to taste. Meanwhile, in a separate pot, bring the water for the pasta to a boil and cook the penne (about 7 minutes). When the pasta is al dente, drain the water and add the pasta to the sauce, and continue to cook on low for about 2 minutes. Garnish with grated Parmesan and basil.

Penne Shopping Tip

Italian food is about simplicity and letting the ingredients shine. So make sure you get ingredients that are great quality and flavor. Farmers markets and specialty stores will have great produce and products. Just be sure to have some great olive oil.

Penne Cooking Tip

Unlike other highly regarded cuisines, Italian cooking is usually simple to make with many dishes having only 4 to 8 ingredients. Italian cooks rely chiefly on the quality of the ingredients rather than on elaborate preparation.

Nutritional Facts

Total Fat
20g
31%
Sugar
9g
N/A
Saturated Fat
10g
50%
Cholesterol
50mg
17%
Protein
22g
45%
Carbs
94g
31%
Vitamin A
192µg
21%
Vitamin B12
0.2µg
3.7%
Vitamin B6
0.4mg
21.8%
Vitamin C
26mg
43%
Vitamin D
0.3µg
0.1%
Vitamin E
2mg
11%
Vitamin K
10µg
13%
Calcium
286mg
29%
Fiber
8g
31%
Folate (food)
39µg
N/A
Folate equivalent (total)
39µg
10%
Iron
3mg
16%
Magnesium
91mg
23%
Monounsaturated
7g
N/A
Niacin (B3)
3mg
17%
Phosphorus
371mg
53%
Polyunsaturated
2g
N/A
Potassium
693mg
20%
Riboflavin (B2)
0.3mg
15.5%
Sodium
887mg
37%
Thiamin (B1)
1mg
84%
Zinc
2mg
16%

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