This Lightened Up Penne with Pink Sauce is healthy alternative to regular Penne Pasta with Pink Sauce! The pink sauce has added protein from blending cottage cheese with Alfredo sauce and mixing it with a tomato sauce with Italian seasonings!  It’s creamy, decadent, and protein packed!

Makes 6 servings

What is Pink Sauce?

There’s a little Italian restaurant in Newport Beach, California called Mama D’s– known for it’s decadent pink sauce! It’s a combination of the classic tomato sauce mixed with creamy white Alfredo sauce. It really is best of both worlds. This Lightened Up Penne with Pink Sauce recipe is inspired by that delicious Mama D’s pink sauce!

For this healthier version, the cream sauce is jarred Alfredo sauce mixed with blended cottage cheese-creating a protein packed creamy cheesy sauce then mixed with a tasty tomato sauce creating a creamy decadent protein-packed pink sauce.

What Does Pink Sauce Taste Like?

Pink sauce has the taste of both sauces-creamy Alfredo and in this recipe-along with whipped cottage cheese for extra richness and tomato sauce! I’m pretty confident you will love this pasta!

What can I serve with this pasta?

Try serving it with garlic bread and a side salad for a classic Italian-inspired meal! And feel free to add a protein to the pasta such as:

• Chicken
• Shrimp
• Turkey sausage
• Lean ground beef

What ingredients do I need to make Lightened Up Penne with Pink Sauce?

• Dry pasta- you could use any short pasta such as: penne, rigatoni or rotini. I love using Fiber Gourmet Penne Pasta since it has 45% less calories than regular penne pasta and is packed with 7 grams of protein. You can find it online on Amazon HERE. You could also use Barilla Plus, whole grain, or gluten-free pasta, if needed.
• Light butter– I like to use Land o’ Lakes light butter made with canola oil
• Garlic-minced
• Yellow onion-diced 
• Chicken bouillon cube- crushed
• San Marzano peeled tomatoes: These are canned peeled whole tomatoes. You will want to crush them up using a food processor or immersion blender. This brand of tomatoes are MY favorite and they really make a difference in giving the pink sauce that authentic Italian taste!
• Dried oregano
• Sea salt
• Dried basil
• Fat free or low fat cottage cheese -blended in a blender or food processor 
• Alfredo sauce– I use prego Alfredo sauce 
• Parsley- chopped for garnish

How do I make this Lightened Up Penne with Pink Sauce?

Bring a large pot of salted water to a boil and cook the penne pasta to al dente, according to the package instructions. 

Meanwhile, using a blender or food processor and blend the whole tomatoes until smooth.
Pour into a bowl and set aside.

Use a blender or food processor to blend the cottage cheese and blend until smooth.

Pour whipped cottage cheese into a small mixing bowl.

Add Alfredo sauce. Stir until well combined. Set aside.

Heat a large non-stick skillet over medium heat, melt light butter and add in the onions. Cook for about 5 minutes, or until they are translucent. 

Add the garlic and cook for another 1 minute.

 Add blended tomato sauce, fresh or dried basil, dried oregano, chicken bouillon cube, salt and stir. Let it simmer on medium-high heat for 8-10 minutes, stirring often.

Add the blended cottage cheese and Alfredo sauce; and let it simmer for 5-6 minutes ( DO NOT to not let the sauce boil- just simmer)

Mix the pasta in with the sauce. Remove for heat.

Garnish with the chopped basil or parsley, if desired. 

 

Ingredients: 

• 12 oz. dry pasta- you could use any short pasta such as: penne, rigatoni or rotini. I love using Fiber Gourmet Penne Pasta since it has 45% less calories than regular penne pasta and is packed with 7 grams of protein. You can find it online on Amazon HERE. You could also use Barilla Plus, whole grain, or gluten-free pasta, if needed.
• ½ Tbsp light butter
• 2 medium cloves garlic, minced
• 1 large yellow onion, diced 
• 1 chicken bouillon cube, crushed
• 28 oz. San Marzano peeled whole tomatoes-blended using a blender or food processor 
• 1 tsp dried oregano
• ½ tsp sea salt
• 1 tsp dried basil
• ½ cup fat free or low fat cottage cheese -blended using a blender or food processor 
• ½ cup Alfredo sauce- I use Prego Alfredo homestyle sauce 
• 1 Tbsp chopped parsley, for garnish

Directions:

1. Bring a large pot of salted water to a boil and cook the penne pasta to al dente, according to the package instructions. 
2. Meanwhile, using a blender or food processor and blend the whole tomatoes until smooth.
   Pour into a bowl and set aside.
3. Use a blender or food processor to blend the cottage cheese and blend until smooth. Pour into a small mixing bowl and add Alfredo sauce. Stir until well combined. Set aside.
4. Heat a large non-stick skillet over medium heat, melt light butter and add in the onions. Cook for about 5 minutes, or until they are translucent. 
5. Add the garlic and cook for another 1-2 minutes. 
6. Add blended tomatoes, dried basil, dried oregano, chicken bouillon cube, salt and stir. Let it simmer on medium-high heat for 8-10 minutes, stirring often.
7. Add the blended cottage cheese and Alfredo sauce; and let it simmer for 5-6 minutes on low heat. ( DO NOT to not let the sauce boil- just simmer.)
8. Mix the pasta in with the sauce. Remove from heat.
9. Garnish with the chopped basil or parsley, if desired. 
10. Store leftovers in the fridge for 7 days. Since the sauce contains dairy, ( and dairy tends to curdle when thawed and reheated) I don’t recommend freezing this dish.

Makes 6 ( 1 cup) servings 

•  5 WW Points® per serving if using Fiber Gourmet Penne Pasta
• 6 WW Points® per serving if using Barilla Plus Penne Pasta

How do I track this recipe in my WW app? 

Click the link below to go to the recipe builder. You’ll first need to sign into your WW account and then the recipe builder will upload. The recipe builder is the most accurate way to create, obtain, and track the Points®

The recipe builder link only works for WW members located in the United States. If you are located outside of the United States, you’ll need to access the WW app manually to create the recipe in the recipe builder.