Bethenny Gives Italian Her Skinny Twist

B shares the recipe for a healthy pasta dish.


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.

What else is this smart cookie up to these days? Keep tabs on Bryn's mama using our Tweet Tracker

You May Also Like...

Recommended by Zergnet