Best Healthy Rainbow Shrimp Pasta Bethenny Frankel Recipes
HEALTHY RAINBOW SHRIMP PASTA - BETHENNY FRANKEL
Bethenny Frankel is from The Real Housewives of New York City. She is also a natural food chef and cooks for many celebrities. This is a colourful and tasty pasta recipe that you can switch the shape of pasta with your favourite. Enjoy!
Provided by Nif_H
Categories Vegetable
Time 25m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Boil water and cook linguine. Meanwhile on med/high heat, saute garlic in the sundried tomato oil with the sliced peppers. Once peppers are soft, add the shrimp, sundried tomatoes, and the linguine with some of the reserved pasta water (to bind and make creamy) and white wine.
- Cook on med/high until the shrimp are cooked. add fresh herbs, sprinkle crushed red pepper, parmesan and salt and pepper to taste.
Nutrition Facts : Calories 404.2, Fat 7, SaturatedFat 1.4, Cholesterol 148.7, Sodium 237.3, Carbohydrate 59.5, Fiber 0.5, Sugar 0.8, Protein 28
JILL ZARIN'S GUILT-FREE PASTA WITH MUSHROOMS - BETHENNY FRANKEL
Craving carbs? Try this whole-grain dish that Bethenny Frankel created for Jill Zarin, one of her fellow cast members on Bravo's The Real Housewives of New York City. Because whole-grain varieties have more fiber than regular pasta, you'll feel fuller faster and you'll eat less now and later. Plus, the mushrooms provide a delicious flavor and meaty texture (not to mention health-boosting antioxidants) without all the saturated fat. Jill was skeptical about the hearty ingredients, Bethenny says, but this earthy recipe turned her into a fiber convert.
Provided by Nif_H
Categories < 30 Mins
Time 27m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Bring large pot of water to boil. Add garlic salt to water, and cook pasta according to directions.
- Heat 1/2 tablespoon olive oil in large nonstick pan; sauté shallot. Add all mushrooms, and cook over medium-high heat for 5 to 6 minutes or until brown; turn to brown on opposite side for another 5 to 6 minutes. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper.
- Drain pasta. Toss in a large bowl with mushroom mixture. Add the truffle oil, remaining 1 tablespoon olive oil, and remaining salt and pepper. Toss to combine.
- Top with Parmesan and parsley; serve hot.
Nutrition Facts : Calories 278.9, Fat 6.1, SaturatedFat 1.6, Cholesterol 4.9, Sodium 486.7, Carbohydrate 48.1, Fiber 1.6, Sugar 2.4, Protein 12.6
SKINNYGIRL LOWER-FAT PASTA CARBONARA
Make and share this Skinnygirl Lower-Fat Pasta Carbonara recipe from Food.com.
Provided by Phat and Sassy
Categories Healthy
Time 22m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Cook the spaghetti according to the package directions. Meanwhile, in a large bowl, whisk together the soy milk, eggs, Parmesan, half the garlic salt, and half the pepper.
- When the pasta is done, drain it and quickly put it directly into the bowl with the egg mixture. Toss to coat. The hot pasta will cook the eggs. When the pasta is coated with the egg mixture, mix in the butter, turkey bacon, red pepper flakes, and the remaining garlic salt and pepper. Serve immediately.
Nutrition Facts : Calories 635.5, Fat 19.9, SaturatedFat 8.5, Cholesterol 144.5, Sodium 649.6, Carbohydrate 90.3, Fiber 0.6, Sugar 2.6, Protein 30.5
JELLO RAINBOW PASTA
Copied from Kraftfoods.com. A nice way to serve pasta to kids (and add vegetables). I haven't tried this recipe yet, so I'm not sure what kind of pasta shapes will work. Be creative in color and pasta shape combination!
Provided by dcwang wang
Categories Toddler Friendly
Time 20m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Stir 2 pkg. (4-serving size) any flavor JELL-O Gelatin into 2 quart water in large saucepan.
- Bring to boil at high heat.
- Add 8 oz. of pasta.
- Cook from 7-9 minutes until tender, stir occasionally.
- Drain pasta.
- Toss with margarine/butter and Parmesan cheese.
- Stir in 2 cups steamed chopped vegetables if desired.
Nutrition Facts : Calories 451, Fat 8.3, SaturatedFat 2.2, Cholesterol 5.5, Sodium 362.9, Carbohydrate 81.3, Fiber 1.8, Sugar 37.6, Protein 13.2
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