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How To make Slim Red and Green Pasta
2 1/2 lb Red bell peppers
-or- Fresh pimentos -OR- 20 oz -- Roasted red peppers -OR-
canned/jarred pimentos :
(whole or sliced) 1 c Thinly sliced green onions
1 cn Low-sodium garbanzos (1 lb)
-- drained 3/4 c Chopped fresh basil leaves
-OR- 1/4 c -Dried basil leaves
1 1/2 tb Chopped fresh tarragon
-OR- 1 1/2 ts -Dried tarragon
3 tb Drained canned capers
1 lb Dried curly pasta
-- (armoniche, rotelle) Salt Pepper Place fresh bell peppers in a 10- by 15-inch pan. Broil about 3 inches below heat, turning until skins are blackened all over, 15 to 17 minutes. Let cool, then pull off skins, remove stems, and rinse off seeds. (Drain and seed canned peppers.) Finely chop peppers in a food processor or with a knife. Place in a 3- to 4-quart pan over medium-high heat with onions, garbanzos, basil, tarragon,
and capers; stir often until steaming, 5 to 7 minutes. Meanwhile, fill a 5- to 6-quart pan 3/4 full of water; cover and bring to a boil over high heat. Add pasta and cook, uncovered, until barely tender to bite, 7 to 8 minutes. Drain pasta and pour into a wide, shallow bowl. Spoon pepper mixture onto pasta. Mix to serve; season to taste with salt and pepper.
How To make Slim Red and Green Pasta's Videos
HOW TO MAKE Cheesy Fajita Pasta | Slimming, Tasty & Easy to make
HOW TO MAKE Slimming, Tasty & Easy Cheesy Fajita Pasta and what you will need. Twist on a classic tasty dinner with two different cheeses, bacon and chicken. You've never tasted fajitas like this before.
SERVES 4
**INGREDIENTS**
Low-calories cooking spray
3 diced chicken breasts, all fat removed and cut into chunks
8 Rashers of bacon rashers cut into small pieces
1 sliced Red onion
1 sliced Red pepper
1 sliced Green pepper
Fajita spice
500ml passata
400ml Veg stock
200ml water (add a little splash more if it is sticking)
400g Penne pasta
100g grated reduced-fat Cheddar cheese
100g grated Red Leicester cheese
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Don’t Boil your pasta, you’ll thank you
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Don’t Boil your pasta, you’ll thank you... seriously and sometimes. Sometimes you want boiled, but hear me out. This method saves time, energy, and it comes out pretty good.
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Your Super Recipe ⎢Super Green Tomato Pasta
You need:
1 tbsp olive oil
1 big diced onion
1 minced garlic clove
1 cup cut up zucchini
2 cups tomato passata
salt and pepper to taste
1 tbsp italian herb mix (oregano, thyme, rosemary)
1 tsp Super green Mix
How to:
1. Sautée onion and garlic clove in olive oil.
2. Add the zucchini
3. Add the tomato passata
4. Add salt and pepper
5. Add the italian herb mix
6. Mix and let simmer
7. Boil the pasta
8. Serve in a bowl
9. Mix in the Super Green Mix
---
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Green Alfredo Pasta | Green Chutney Pasta Recipe by Rabia's Cuisine
#greenpasta#alfredosauce#easyrecipe
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GREEN ALFREDO PASTA
INGREDIENTS:
FOR GREEN CHUTNEY:
Fresh mint (podina) (1/2) cup
Fresh coriander leaves (hara dhania) (1/2) cup
Green chillies (hari mirch) (3-4)
FOR WHITE SAUCE:
Butter (1) tbsp
Flour (maida) (1) tbsp
Milk (2) cup
Salt (1/2) tsp
Fresh cream (1/2) cup
Cheddar cheese (1/2) cup
Oil (1/2) cup
Garlic paste (lehsan) (1) tsp
Chicken (strips) (1) cup
Black pepper powder (kali mirch) (1) tsp
Oregano (1) tsp
Cumin (zeera) crushed (1) tsp
Boiled pasta (1) packet
Green capcicum (shimla mirch) (1/2) cup
Chicken Alfredo Fettuccine Pasta Recipe Link:
Crispy Chicken Alfredo Fettuccine Recipe Link:
Creamy Peri Peri Chicken Pasta Recipe Link:
White Sauce Chicken Pasta Recipe Link:
aglio e olio my favorite midnight pasta
this is from Marcella hazans cookbook the essentials of classic Italian cooking I got it as a gift from my uncle about 20 years ago and this dish is always by go to because its so simple quick and delicious
ps i did call them noodles once but I do know better and am just bad with words.
Ingredients.
1 pound pasta
Salt
1/3c extra virgin olive oil
2 tsp garlic
Chili pepper to taste
2 tablespoons parsley
How to Make Pesto with Massimo Bottura, Chef of the #1 Ranked Restaurant in the World
Massimo Bottura, the Italian restaurateur and chef-owner of three-Michelin-starred Osteria Francescana, knows a thing or two about homemade pesto. His restaurant just won #1 in the world on the prestigious Top 50 list.
Using a recipe from his cookbook, Bread Is Gold, Bottura loses the traditional pine nuts and uses breadcrumbs instead. The final product is a fresh and original pesto pasta dish from one of the best chefs in the world that's still simple enough to make at home.
Check out the recipe here:
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