3 HEALTHY PASTA Recipes that Are Actually Delicious!
Today we're making 3 Simple Veggie Pastas that are actually quite tasty! Recipes Below! Watch my 3 NEW Healthy Pastas:
➜ ORDER My COOKBOOK!
➜ SUBSCRIBE:
➜ STORE:
➜ Blog:
➜ Instagram:
➜ Twitter:
➜ Business inquires: hi@dzunglewis.com
➜ Mailing Address:
26500 Agoura Rd.
Ste 102
Calabasas, CA 91302
Lemon Cream pasta with arugula and cherry tomatoes:
1 tbsp butter
2 cloves garlic, minced
Zest from a small lemon,
Juice from a small lemon
1 cup cream
½ cup parmesan cheese
10 oz spaghetti pasta
Handful arugula
1 cup cherry tomatoes, cut in hlaf
In a large pot, boil some water and add 1 tbsp salt. When hot, cook spaghetti until just al dente (the lowest time on the package). Drain and reserve ½ cup pasta water.
In a large pan on medium high heat, melt some butter and cook the garlic. Add the lemon zest and stir fry for another 30 seconds until fragrant. Then add the cream, lemon juice, and parmesan cheese. Add the hot cooked spaghetti and stir until it’s mixed. Add pasta water as needed to keep it loose.
Take off heat and stir in fresh arugula and cherry tomatoes. Garnish with black pepper, parmesan cheese, and any extra lemon zest. Enjoy!
Roasted Red Bell Pepper Pasta Recipe:
2 red bell peppers, cut into chunks
½ an onion, cut into chunks
2 garlic cloves
1 cup marinara sauce
½ cup broth, veggie or chicken
Red pepper flakes
10 oz rigatoni pasta
2 tbsp cream cheese
Basil and parmesan
In a large bowl, add the bell peppers, onions, and garlic and drizzle with some olive oil, salt, and pepper. Toss to mix.
On a large pan, heat on high and add the veggies. Cook it on each side until it’s lightly charred, about 5 minutes, undisturbed. Flip it over and continue cooking for another few minutes until the veggies start to soften. Let it cook slightly.
Add everything to a blender, along with 1 cup marinara sauce, ½ cup of your preferred broth, and a dash of red pepper flakes. Blend until smooth.
In the meantime, cook the rigatoni in boiling water with salt until al dente. Drain and reserve the pasta water.
To cook and mix everything together, add the sauce to a pan and let it warm through. Add cream cheese (optional) and let it melt. Next, add the hot pasta and mix until all the pasta is coated. Serve with basil and parmesan cheese. Enjoy!
Veggie Pesto Pasta Recipe:
1 cup kale
2 cups packed basil
½ cup paremsan cheese
2 cloves garlic, ¼ cup walnuts,
½ teaspoon salt
Zest and juice of lemon
½ cup olive oil
In a blender, combine kale, basil, walnuts, garlic, lemon juice, lemon zest, parmesan cheese, salt, and olive oil. Mix until smooth but slightly grainy. Set aside. This will last up to 1 week in the fridge.
To cook, add to a pan and if you’d like it creamy, add ½ cup cream sauce and let it mix. Toss in cooked pasta and pasta water if needed. Enjoy hot!
00:00 Intro
00:18 Pasta al Limone
02:22 Roasted Bell Pepper Pasta
05:43 Creamy Veggie Pesto
© 2022 Honeysuckle®
All Rights Reserved.
Veggie Pesto Pasta| Shilpa Shetty Kundra | Healthy Recipes | The Art Of Loving Food
My son loves his veggies, but if your kid fusses over eating vegetables, then you must try this Veggie Pesto Pasta. It is included in my book Domestic Diva along with a lot of other amazing recipes. The USP of this recipe is that it is loaded with vegetables that are camouflaged in the pesto sauce, so your kids will never know and will happily eat it.
This is a one stop dish thats suited for kids and adults alike. This dish is high protein and fibre and low on carbs, hence making it a wholesome nutritious meal.
Ingredients
For pesto sauce
½ cup spinach pre-cooked
½ cup broccoli pre-cooked
1 ½ tbsp. garlic chopped
½ green chilli deseeded
2-3 tbsp. pinenuts
5 to 6 basil leaves
1 ½ tbsp. olive oil
¼ cup milk
For pasta
1 tbsp. olive oil
½ tsp. garlic chopped
1 ½ cup quinoa pasta boiled
1 tsp Italian herbs
¼ tsp. black pepper crushed
Salt to taste
2 tbsp. cream (optional)
3 to 4 cherry tomatoes for garnish
Directions:
Boil quinoa pasta for around 10 to 12 mins and keep aside.
Blanch spinach and broccoli and keep aside.
For making the pesto sauce, in a mixer jar, add spinach, broccoli florets, garlic, green chilli, pinenuts, basil leaves, olive oil and blend into a smooth paste.
Then, add milk to reduce the thickness of the sauce and blend again.
Now, in a deep pan, add olive oil, garlic. Once the garlic turns golden, add the pesto sauce mix to the pan and sauté for 2 to 3 mins.
Add quinoa pasta, Italian herbs, crushed black pepper, salt and mix.
Then, add cream and mix well.
Now, transfer to the serving bowl, garnish with some cherry tomatoes and basil leaves and serve hot.
Click here to download the Shilpa Shetty App:
#TastyThursday #SwasthRahoMastRaho
Here is the link for all the fitness freaks out there -
Don't forget to Like & Share for more fitness videos!!!
Like us on Facebook -
Follow us on Twitter -
Follow us on Instagram -
Creamy Pesto Pasta | Sanjeev Kapoor Khazana
A delicious and filling pasta recipe that is perfect as an evening snack or light dinner.
CREAMY PESTO PASTA
Ingredients
Pesto
1 tbsp grated parmesan cheese
1 tbsp pine nuts
A pinch of crushed black peppercorns
5-6garlic cloves
1cup basil leaves
½ cup olive oil
Salt to taste
White Sauce
2 tbsps butter
2 tbsps refined flour
3 cups hot milk
Pasta
3 cups macaroni pasta, boiled
2 tbsp olive oil
10-12 button mushrooms, sliced
10-12 garlic cloves, chopped
1 tsp red chilli flakes
½ cup corn kernels, boiled
10-12 cherry tomatoes, halved
A pinch of salt
A pinch of crushed peppercorns
2 tbsps grated parmesan cheese
Method
1. For making pesto, combine together grated parmesan cheese, pine nuts, salt, crushed black peppercorns and grind to a fine powder.
2. Add garlic cloves, continue to grind, add basil leaves, olive oil and grind to coarse paste.
3. For making white sauce, heat butter in a non-stick pan, add flour and cook for a minute. Add milk and whisk well so that there are no lumps, cook for 4-5minutes or till it becomesthick. Set aside.
4. For making pasta, heatolive oil in a non-stick pan. Add mushroom andsauté for 4-5minutes.
5. Add garlic andsauté till light brown. Add red chilli flakes, prepared pesto and white sauce, mix well.
6. Add corn, cherry tomatoes, salt, crushed black peppercorn and cooked pasta. Mix well. Cook for a minute and add grated parmesan cheese.
7. Garnish with sprig of basil. And serve immediately.
Click to Subscribe:
For more recipes :
Best cooked in Wonderchef Kitchenware.
Buy Now on :
Facebook :
Twitter :
#sanjeevkapoor #CreamyPestoPasta
Roasted Veggie Pesto Pasta
This pasta is wrapped in a silky homemade pesto and loaded with delicious roasted vegetables! Chris x
FULL RECIPE POST:
STAY IN TOUCH
Facebook:
Instagram:
Pinterest:
TikTok:
See you next time :)
How To Make Pesto Pasta | Penne Pasta With Pesto Sauce | The Bombay Chef - Varun Inamdar
Learn how to make Pesto Pasta an yummylicious pasta recipe with The Bombay Chef Varun Inamdar.
A perfect guide to make amazingly delicious pesto pasta at home . So with The Bombay Chef Varun Inamdar learn to make tempting and delicious, easy to make Pesto Pasta only on Rajshri Food.
Ingredients
For the pesto
A large bowl fresh basil leaves
7-8 garlic pods
1 cup olive oil
Half cup cashew nuts
1/4th cup Parmesan cheese
Cracked pepper to taste
Salt to taste
Assembly
1 cup boiled pasta
Few cherry tomatoes
Parmesan cheese to garnish
Pepper to garnish
Method
- In a bowl add fresh basil leaves, cashew nuts, garlic pods, Parmesan cheese, salt and black pepper and add olive oil and mix it all well
- In a pan full of water add salt, pasta and let it boil for 10 minutes
- In a grinder, blend the mixed ingredients to run into fine smooth paste add some olive oil
- Transfer it into another bowl
- In a pan add some oil, cherry tomatoes and boiled pasta and some salted water and add the pesto sauce.
- Add some basil leaves and the pesto pasta is ready to be served!
Host: Varun Inamdar
Copyrights: Rajshri Entertainment Private Limited
Share this video on Facebook -
Tweet about it -
Subscribe & Stay Tuned -
For more videos log onto
Find us on Facebook at
Visit our Website for more Awesome Recipes
Pesto Pasta Salad
Don't skimp on pesto, and don't be shy with olive oil. If you do, you'll end up staring at a mound of flavour-lacking, dry pesto pasta salad, thinking darn it, I should have just followed the recipe!.
PS Just 2 tablespoons of mayo is the secret here. Just gives an edge of creaminess without weighing it down, plus significantly improves the quality of next-day leftovers - prevents it from drying out.
TIP: Homemade pesto obviously rules here, but if you need to resort to store-bought, get it from the fridge rather than aisle. It's better.
PRINT RECIPE: