Bethenny Frankel's taking a page out of Teresa Giudice's cookbook and cutting the guilt out of Italian food (Hallelujah!). "This healthy penne recipe makes for a delicious pasta entrée and an easy-to-follow recipe too," B writes on her website about her Whole Wheat Lemon Basil Penne Pasta.
Soup up your dinner this week with these ingredients:
1 lb of whole wheat pasta
6 cloves of garlic, thinly sliced
2 tablespoons of olive oil
Juice of 1 lemon
2 teaspoons of toasted pine nuts
3 tablespoons of butter
12 basil leaves, chiffonade
1 cup of frozen peas
Salt and pepper to taste (about 2 teaspoons)
¼ cup Parmesan cheese
Start by boiling a large pot of water and cooking your pasta until tender. As that's preparing, our Bethenny Ever After star instructs, "Sauté the garlic over medium heat in a non-stick pan in olive oil until fragrant. Add lemon juice."
What's next? "After 8-10 minutes, drain cooked pasta, keep ¼ cup of pasta water to help keep pasta moist, add butter and place back in pot." Time to get nuts. "Toast pine nuts in a small nonstick saucepan over medium-low heat tossing the nuts frequently to ensure even browning; when nuts are fragrant they are done. Remove from heat."
When do you add the basil, salt, and pepper? Go to Bethenny.com—with your appetite in tow -- for the rest of the recipe.
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