Already MONDAY?!?!?

I need these weekends to slooooow down please! I did end up having a very nice low key weekend. Last night I made a pasta dish for Dustin and I. I got the recipe from fitness magazine and tweaked it a little to make more (I wanted leftovers for my lunches this week!) I have posted the recipe below. It was really good! Dustin was a big fan! I had some turkey meatballs from trader joes so I threw in four of those for him. And speaking of Trader joes...I found myself some DELICIOUS organic red wine. Six bucks a bottle! I tried a glass last night with my pasta and it was sooooo good, slightly strong, perfectly sweet...just very yummy! I am really liking the organic ecofriendly wines I am trying out. I will have to be more conscious about my wine choices from now on, especially because now I know they don't have to be super expensive!

No Cream No Cry Penne Alla Vodka

I found this delish recipe in Fitness Magazine! I will copy and paste the recipe and then I will write a little tid bit on what I changed!

Makes: 4 servings

Ingredients

• 8 ounces whole wheat penne
• 2 cups low-fat marinara sauce
• Pinch crushed red pepper
• 1 7-ounce container 2 percent Greek yogurt
• 1 cup chopped fresh basil
• Salt and freshly ground black pepper, to taste
• 6 tablespoons grated Parmigiano-Reggiano

Directions

1. Bring a large pot of lightly salted water to a boil. Add pasta and cook according to package directions, about 9 minutes; drain.
2. While pasta is cooking, bring marinara sauce and crushed red pepper to simmer in a large nonstick saute pan over medium heat. Cook sauce, stirring it occasionally with a heat-resistant rubber spatula, until it is slightly thickened, about 5 minutes. Remove saute pan from heat.
3. Stir about 1/2 cup marinara sauce into yogurt until smooth (this prevents yogurt from curdling). Then whisk yogurt mixture back into saute pan with remaining sauce.
4. In a large bowl, toss sauce with drained penne and basil. Season with salt and pepper. Sprinkle cheese on top.

Nutrition facts per serving: 320 calories, 18g protein, 55g carbohydrate, 4.8g fat (2g saturated), 6g fiber

I wanted some leftovers for lunches so I used a whole box of Penne which was 13.5 oz. I used 2 cups of no sugar added tomato sauce, a cup of greek yogurt, I added some sliced peppers and some dried italian spices, salt/pepper and red pepper flakes. It was really really good! I didn't have any parsley, but I did have fresh basil I could have used but forgot! Grr!