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The Daily Dish

Bethenny Gives Italian Her Skinny Twist

B shares the recipe for a healthy pasta dish.

By Lauren Metz

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—with your appetite in tow -- for the rest of the recipe.

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