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@ ➜ 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.