Long time, no blog...

Gosh it has been a long time! My camera is overflowing with food pictures. Our trip to Michigan kind of put a cramp in my blogging style. I have a few things to post from pre-vacay and a few from post-vacay!

Philip headed home from Michigan three days before me. This is the first he has been home alone for an extended period of time. He was traumatized! (He is no Army wife that is for sure!) :) In an attempt to bribe me out of never leaving him here again I was greeted with a present. He bought me the "Cook Yourself Thin" cookbook that we have been stalking all of the bookstores in town for. None of them were able to keep it on their shelves and I really wanted to be able to look through it before I ordered it. But I guess he was sick of trying to track it down because he just ordered. Anywho, I am glad he did. I am a big fan of the cookbook now and I can't wait to try more things out of it.

The whole concept of the book taking common foods and cutting the calories in half. You use more veggies and spices to give flavor.

We loved this recipe. Philip liked it so much that he tricked me out of the leftovers.

Penne alla "Not-ka"

Source: Cook Yourself Thin

Serves 4

Calories Per Serving: 371

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, jureed in a food processor

Pinch red pepper flakes

8 ounces penne

1/4 cup whipping cream

6 tablespoons evaporated nonfat milk

1/3 cup grated Parmesan cheese

1/4 cup shredded fresh basil

1/8 teaspoon black pepper

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 pepped 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, the basil and the black pepper.

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