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Recipes with Whole Wheat Pasta

How Long Does Pasta Last in the Fridge?

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Pasta is one of the most popular foods in the world.

Traditionally made from wheat, there are many more types of pasta available today, such as peas, lentils, beans, and other gluten-free varieties.

While dried noodles will last for years in your pantry, you might be wondering how long it will last in the refrigerator after cooking.

This article describes how long different types of pasta can last in the refrigerator and best storage practices to keep them fresh for as long as possible.

Just like other pre-cooked foods and leftovers, cooked pasta should be kept in the refrigerator.

This is because cooked pasta contains moisture, which eventually leads to mold growth, and cooler temperatures slow the deterioration process (1, 2, 3).

It is helpful to know how long you can expect different types and preparations of pasta in the refrigerator before they should be thrown away.

The expected refrigerator life of various types of pasta largely depends on the main ingredient – for example, whether it is made from lentils, wheat or eggs.

This is how long some of the most popular types of pasta keep in the fridge (4, 5, 6):

  • Fresh homemade wheat noodles: 4-5 days
  • Fresh store-bought wheat noodles: 1-3 days
  • Cooked wheat noodles: 3-5 days
  • Lentil, bean or pea based pasta: 3-5 days
  • Gluten-free pasta: 3-5 days
  • Tortellini or other filled pasta: 3-5 days
  • Lasagne or other cooked pasta with sauce: 5 days

Note that these are general expectations and individual dishes can vary, but you can assume that most cooked pasta will last less than 1 week.

It’s still important to examine your pasta and make sure there are no signs of spoilage before eating it.

SUMMARY

Cooked and fresh homemade noodles should be kept in the refrigerator to slow mold growth and keep their freshness as long as possible. Most pasta will keep in the refrigerator for 3–5 days.

You can usually tell if your pasta has gone bad by looking at it and feeling it.

One of the most noticeable signs of expired pasta is that it has become slimy or sticky, which usually occurs before any visible mold starts to grow.

You may also notice that it is dull or discolored, such as B. a grayish or whitish hue.

Sometimes you can even smell that your pasta is going bad and should be thrown away.

Risks of eating expired pasta

Eating old pasta can make you sick if harmful germs grow on it, and it can affect people in different ways.

Food poisoning symptoms can occur from mild to severe, depending on what is growing on the pasta you have eaten.

The most common symptoms of foodborne illness are gastrointestinal in nature, causing upset stomach, diarrhea, and vomiting (7).

One of the most common foodborne pathogens that can grow on old pasta is B. cereus, which can cause cramps, nausea, diarrhea, and vomiting. In severe cases, this bacterium is even known to be the cause of death (8, 9).

If you eat old pasta that contains other ingredients like meat, eggs, or dairy products, it’s more likely that it’s also exposed to other common germs like salmonella, campylobacter, clostridium, or listeria (7).

To minimize the risk of foodborne illness from eating leftover dough, it is best to follow the general shelf life expectations above, examine your pasta before consuming it, and practice proper storage techniques.

SUMMARY

Eating expired pasta puts you at risk of a number of foodborne diseases that can cause upset stomach, diarrhea, and vomiting. Look for signs of spoilage before you eat leftover cooked pasta.

After cooking the pasta, let the leftovers cool down well and store them in the refrigerator within 2 hours of cooking.

Moisture trapped when warm pasta is sealed and placed in the refrigerator can create the perfect environment for bacteria or mold to grow (2, 3).

Pasta in the refrigerator should be stored in flat, airtight containers or resealable bags.

It can help to toss the leftover cooked noodles in a little olive oil so they don’t stick together too much in the refrigerator.

Finally, you should keep your refrigerator at 40 ° F (4 ° C) or lower to preserve cold foods (3).

This is how you can safely warm up leftover pasta

When you’re ready to enjoy leftover pasta, you can either enjoy it cold straight out of the refrigerator or reheat it using a few recommended methods.

If you eat plain pasta without sauce, you can warm it up by placing it in a colander and soaking it in boiling water for about 30–60 seconds.

Leftover pasta with sauce can be placed in a heat-resistant bowl and baked in the oven at 176 ° C (350 ° F) for about 20 minutes.

It can also be placed in a pan on the stove and heated over medium heat, stirring gently, to heat it thoroughly.

A covered microwaveable bowl can also work well for leftover pasta by using your microwave’s reheat settings and stirring gently until there are no cold spots.

As long as your pasta has been properly chilled at 4 ° C and you enjoy the leftovers in time, there is little risk of bacterial contamination if you choose to eat them cold.

When reheating, be sure to reheat to at least 74 ° C (165 ° F) and eat within 2 hours to prevent bacterial growth (10).

SUMMARY

For best shelf life, cooked pasta should be stored in the refrigerator at 40 ° F (4 ° C) or lower in an airtight container or resealable bag. Leftovers can be enjoyed cold or warmed up with boiling water, the stove, the microwave or the oven.

A popular food around the world, pasta is made from a number of raw materials including wheat, legumes, and gluten-free grains.

While dried noodles have a long shelf life in the pantry, cooked and fresh homemade noodles should be eaten quickly. Most cooked pasta will only keep in the refrigerator 3–5 days before showing signs of deterioration.

Eating expired pasta carries similar risks to consuming other expired foods, such as foodborne illnesses.

Hence, it is important to follow proper refrigerator handling, preparation, and storage techniques and to eat your cooked pasta in a timely manner.

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Recipes with Whole Wheat Pasta

Desserts, Side Dishes, & Entrees

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Parties. Picnics. BBQ evenings. Getting out of the pandemic and basically pretending that July 4th, 2020 didn’t happen means that the idea of ​​celebrating this year together is very special. So if you’re attending or hosting a holiday gathering, you’ll want to have some July 4th recipes ready. Bonus: you don’t have to do all of them red, white, and blue. And you don’t have to spend hours cutting watermelon into tiny stars or shaping everything into the shape of an American flag. These are just a few great, flavorful summer recipes that are great for a large barbecue or low-key party with entrees.

Last July 4th, the US was on lockdown mode as the coronavirus spread and the world strained to learn all about COVID-19. So, a lot of us who would normally share brats and beers with friends and light sparklers when the sun goes down found us parked in front of the TV, watching concert and fireworks specials on July 4th, which really tried hard to be optimistic sound.

But not in 2021 – this year those who can safely gather can look forward to hosting or spending time with loved ones. And as with any good old American tradition, it means there will be food, and in abundance. Whether you serve a classic summer dish or want to bring something a little more extraordinary to the party, it will just be nice to celebrate together again.

1

Summer toasted garlic buttercorn

Grilling corn is one of the easiest and most delicious ways to make a side dish. This toasted garlic buttercorn recipe calls for paprika, which adds a ton of flavor, but the real difference here is the garlic and herb butter, which is loaded with garlic and herbs like rosemary, thyme, and basil. You can put these in the oven or on the grill and pour this butter generously over them before serving.

2

Buffalo Chicken Dip

Those of you who live near a Publix have likely tried their (incredible, amazing, iconic) buffalo chicken dip from the deli. It’s basically the gold standard for hearty dips. Even so, this buffalo chicken dip recipe from Simply LaKita definitely seems to stand up to the grocery version’s version. Honestly, serve with celery, crackers, tortilla chips, or just a spoon.

3

Frozen mint lemonade

If your party is outdoors, cool everyone down with a frozen lemonade enlivened with a sprinkling of fresh mint. Kate at Cookie + Kate recreated this recipe based on a frozen mint lemonade she tried in Morocco, and it’s a delicious way to fight the heat in your own garden too.

4th

Pasta salad in summer

Do you fancy a different pasta salad? This summer version features black beans, cherry tomatoes, fresh corn, feta crumbles, and avocado. And instead of a simple oil and vinegar dressing, an easy-to-make jalapeño herb pesto is required. Serve it at room temperature or cold, but either way it goes quickly.

5

Animal-style “In-N-Out” burgers

So you want to make the perfect hamburgers. Instead of spurring it on with the spices or wondering if it’s the right thickness, follow this In-N-Out inspired recipe to create animal-style burgers. (Animal sauce optional, but who would choose against it?) Spread all the ingredients out on a picnic table and boom: July 4th burger bar.

6th

Vegan burger with black beans

If you want something lighter on the stomach but still want to enjoy burgers on the side, consider this vegan burger recipe with black beans. It’s easy to match with all the seasonings and toppings you have on hand and make a large or small amount for your vegetarian and vegan friends.

7th

Watermelon and blueberry salsa

Watermelon is the summer fruit. You can serve it in slices or make it with this exciting salad with blueberries, papaya, cucumber, herbs and a hint of jalapeño. Or, if you’re looking for a classic salsa recipe that’s served with chips and guac, try this homemade quick tomato salsa.

8th

Brisket Mac & Cheese

Why serve brisket with macaroni and cheese when you could serve brisket in macaroni and cheese? This Dude That Cookz brisket mac cheese dish takes about 40 minutes to make if you use leftover brisket. Going to the July 4th potluck would be a unique option, or at least an inventive way to freshen up the leftovers on July 5th.

9

Homemade strawberry lemonade

If you make this strawberry lemonade please post a picture and tag me in it because OMG it’s so pretty. But more importantly, it sounds really good. It will impress your guests that you made it yourself, and it would be pretty easy to serve with some champagne for a sparkling summer cocktail.

10

Charred okra, corn and tomato salad

So as the post of this charred okra recipe begins, could you get more summery than an okra, corn and tomato combo? This would be an unexpected twist on a summer salad and would be the perfect accompaniment to any burger or grill you want to serve. If you’re not normally an okra person, this cooking method will keep it from getting slimy.

11

Potato salad with wholegrain mustard, spring onions & dill

It’s not July 4th without a potato salad; that would only be July 3rd for the second day in a row. This recipe from Lick My Spoon is the perfect guide to making this traditional version with Dilly, spring onion that everyone knows and loves, but with a little whole grain mustard to add flavor. And it’s just a little more exhausting than picking up a can of potato salad from the store.

12th

Spicy gochujang pigs in a blanket

Hot dogs are a July 4th staple, but if you’re looking to serve them up a little more creatively than the usual bun-and-spice setup, these flavorful gochujang pigs in a blanket are definitely the move. They’re a bite-sized app (just stick a toothpick in for easy snacking) and the little dollop of gochujang sauce takes this party app to a whole new level. You can also use store-bought half moon dough to shorten prep time.

13th

Easy 7-Ingredient Mango Pineapple Habanero Hot Wings

Wings are a guaranteed crowd-pleaser at any summer get-together, and these hot mango, pineapple and habanero wings have some of the tastiest fruits of the season in every bite. The habanero makes them both sweet and flavorful, and baking in the oven gives the skin the perfect amount of crispness.

14th

Summer BBQ Tofu Vegetable Kebabs

Who doesn’t love a kebab with peppers, onions, zucchini and other summer vegetables? They’re delicious with tofu, just vegetables or your meat of choice, and so easy to put together and toss on the grill. This summer BBQ tofu recipe includes instructions on how to season the tofu with a homemade barbecue sauce for extra flavor points.

fifteen

Boozy Margarita Lime Cake

If someone else has already claimed the red, white, and blue dessert idea for the potluck, why not go with this margin-inspired cake? It is based on the most popular hot weather cocktail and contains lots of fresh limes, tequila and orange liqueur, just like the original. The only difference is that you clink forks instead of glasses.

16

Easy Crockpot Pulled Pork

If the grill is otherwise topped with burgers, hot dogs, kebabs or chicken wings, you can use your trusty old slow cooker to prepare pulled pork. Serve with traditional grill side dishes like potato salad and mac and cheese, or pile it high on buns with pickles and extra sauce.

17th

Simple homemade baked beans

While you are thinking about simple grill classics, has there ever been a successful barbecue evening without baked beans? This homemade version is vegan so it’s safe to serve at a group gathering, but it has all of the flavor of the traditional bacon version. They also only last about 45 minutes.

18th

Summer salad with grilled peach

Take advantage of the peach season and impress everyone at the party with this grilled peach summer salad recipe. It’s filled with vegetables, burrata (yes, please), and a delicious-sounding vinaigrette that comes together with just a few ingredients. It’s a great way to serve something light that isn’t your typical boring salad.

19th

Sparkling ginger-peach cocktails

If you’re looking to make a cocktail for your party guests, this peach and ginger vodka number should do the job. It’s a little fruity, somehow spicy, a little sweet and, thanks to the fizz of the bubbling water, really refreshing. If you want to serve them without alcohol, they are just as delicious.

20th

Hawaiian BBQ Turkey Flatbread Pizza

Maybe I’m just a pizza person, but if I saw small personal pizza cakes at my next picnic, potluck or summer party, I would be very happy. These little pies contain sweet, summery pineapples (often controversial as a pizza topping), crispy red onions, and lots of melting cheese. Why not prepare a few, slice them and serve as a unique starter?

21

Strawberry Cream Cheese Tart

Fresh strawberries. Rich cream cheese. A simple, lemony, pressed-in crust that’s easy to make gluten-free. This strawberry tart is just about anything you could want in a cookout dessert. You can easily swap out the fruit for another one you prefer or add blueberries to make it more July 4th themed. In any case, it will be just as delicious.

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Recipes with Whole Wheat Pasta

What to Eat On Juneteenth: Recipes, History, and More

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It’s turn up time everyone! The tenth of June, which commemorates the day of emancipation, is fast approaching. This year we’re serving up ribs and watermelon with facts. A bit of cultural history with your corn bread.

If you would like to be invited to the barbecue evening, then you should know what the celebration is about. A great way to get yourself involved without making a commitment is to learn about the history of certain cultural holidays, and the Juneteenth is no exception.

Here’s a closer look at four of the most popular Juneteenth foods – and why so many of them are red.

Red soda is basically the official drink of the Black Cookout – Juneteenth or otherwise. The Juniteenth celebrations range from red drinks from cherry kool aid to strawberry iced tea and everything in between.

I remember drinking a syrupy homemade strawberry lemonade from a red solo cup with little sticky hands as a kid. I didn’t know why then. The color red is often said to represent the blood of our enslaved ancestors. But like all aspects of African American history, the tradition of celebrating with red drinks has roots pre-slavery.

The original red drink was brought back from West Africa by enslaved people generations ago, where the red petals of native hibiscus flowers were combined with mint or ginger to make a drink called bissap, or hibiscus tea.

Bissap is Senegal’s national drink today, although it is widely used under different names in other countries. In Nigeria it is called Zobo, in Sudan and Egypt it is known as Karkade.

Regardless of what it’s called, this red drink is widely known for its calming effects (it has been shown to help lower blood pressure!) And its refreshing taste. So when you toast freedom with a cup of red soda, think about how it came about!

Another red food, tender and meaty, cherry-glazed ribs, is a staple of June barbecues, because in the pre-war south, enslaved people weren’t allowed to have such delicious cuts of meat. Instead, they were fed small bits of leftover meat – the undesirable, inferior leftover meat that white people would not eat (read: tremors).

With generations of blacks cooking from a place of scarcity, it makes perfect sense that ribs, one of the meatiest parts of the animal, are now a staple in black cookouts. They are a symbol of progress in access to food in the black community and of our freedom of choice. And of course the color red is symbolic in West African cultures as a sign of spiritual power.

That is why we coat our meat on June 10th in bright red, spicy cherry barbecue sauces that remind us of our cultural origins throughout the day.

Red Velvet Cake is a black food with origins from the 19th century. While the Waldorf Astoria has tried to take responsibility for this decadent, velvety cake, Red Velvet Cake is, in many ways, as ingrained in black history and community as the June 16 celebrations themselves.

Many common ingredients in cake (such as chocolate and pecans) are of African origin or are common in predominantly black communities. The color red reappears here, with links to black resilience amid intense oppression and submission. The cake was especially popular during the Depression period as a unique and luxurious dessert that could be made with limited resources.

The red color of the traditional red velvet cake comes from a chemical reaction between cocoa powder, vinegar, and buttermilk, but today food coloring is often added to it – just to make sure it’s distinctive and undeniable red Velvet cake. And on Juneteenth, it’s one of my favorite red foods.

Watermelon has become a staple in June because of its bright red flesh. It’s a must have at any Juneteenth celebration. Rev. Dr. Ronald Myers, director of the National Juneteenth Observance Foundation, even called it “one of the oldest traditional foods on Juneteenth”.

After emancipation, many free black Americans built and sold watermelons, making the fruit a symbol of self-sufficiency for blacks, while white people made it an ugly stereotype.

The serving of watermelons – often in the form of a salad – at today’s Juneteenth celebrations is a delicious and refreshing statement. By undermining a racist stereotype in partying, we embrace our freedom and refuse to let that stigma stand in the way of our enjoyment of a harmless fruit.

There is an incredible legacy in American food culture that has been led entirely by people of color. As you chew that Juniteenth on all the delicious grilled dishes, remember to appreciate the intricate story that made it possible to create, perfect, and celebrate all of these foods! And if you’re like me, bring pants with an elastic waistband.

Amiah Taylor is a black essayist with side lines in The Observer, Greatist, NBC LX, Well + Good, Carefree, and Haunt Publishing’s upcoming gothic horror anthology When Other People Saw Us, They Saw the Dead. She is also a student of science writing at Johns Hopkins University. You can follow her reading and food adventures on Instagram.

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Recipes with Whole Wheat Pasta

17 Easy Pasta Recipes That Are Healthy For You

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Pasta is one of those meals that really never goes out of style. It’s easy to make and can be customized in many different ways – what more could you want? And while pasta often has a bad rap for not always being the healthiest food, we’re here to prove it isn’t. We’ve rounded up some of our best and oh-so-easy pasta recipes that you wouldn’t believe would be good for you too.

From a variant of the classic spaghetti to different variations of Fettuccine Alfredo, you can eat seconds and thirds without feeling guilty, here are 17 easy ones Pasta recipes that are really tasty and nutritious.

And for more, don’t miss these 15 classic American desserts that are deserving of a comeback.

Mitch Mandel and Thomas MacDonald

There’s really nothing quite like a bowl of spaghetti. Here we pick up the basic pasta dish with a few strips of bacon, which give the pasta just the right amount of meat flavor that goes perfectly with the tomatoes and the spicy spiciness of the pepper flakes.

Get our recipe for spaghetti with spicy tomato sauce and bacon.

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Healthy Fettuccine AlfredoMitch Mandel and Thomas MacDonald

Fettuccine Alfredo is known as the creamiest pasta dish thanks to the heavy cream and excess butter that is used. But that often means that it’s loaded with loads of calories and fat. In this version we turn to a bechamel instead, which still makes a thick, creamy sauce, just without all of those calories.

Get our recipe for Fettuccine Alfredo.

CONNECTED: Your ultimate restaurant and supermarket survival guide is here!

Garlic prawn scampi recipe with linguine on a marble counter with squeezed lemonKiersten Hickman / Eat this, not that!

Garlic fans, this pasta dish is for you. It doesn’t use many ingredients either, which is always a plus when preparing a more sophisticated dish like this one. In addition, these scampi replace the dry white wine you normally find in shrimp scampi with vegetable broth, which gives the pasta a nice salty finish.

Get our recipe for Prawn Scampi with Linguine.

Healthy Baked ZitiMitch Mandel and Thomas MacDonald

Baked ziti is a classic comfort dish and it’s basically simple – just pasta with red sauce, coated with cheese and maybe some meat mixed in. However, if you order this when you eat it can result in a pasta that. is high in saturated fat and, you guessed it, calories. With this recipe, you can easily make a healthier version at home that tastes just as delicious.

Get our recipe for baked ziti.

Paleo linguine with musselsMitch Mandel and Thomas MacDonald

Well, this is a seafood based pasta dish that you will want to make over and over again. And in case you’re wondering, this linguine is heavy on the mussels, which gives this dish a tastier and healthier taste.

Get our recipe for linguine with mussels.

Healthy sesame noodles with chickenMitch Mandel and Thomas MacDonald

A box of fettuccine is really versatile! We think of this recipe as a salad where the noodles stand for salad. Mix some protein along with as many vegetables as you want and toss everything in a light but tasty dressing for a quick, good-for-you pasta dish.

Get our recipe for Asian-inspired sesame noodles with chicken.

Pasta salad with butternut squashWaterbury Publications, Inc.

Put simply, this butternut squash noodle salad recipe is going to be a game changer. Full of protein and fiber, it’s a pasta salad you’ll love to have for lunch all week as it can be easily prepared in a mason jar beforehand.

Get our butternut squash noodle salad recipe.

a pan of taco noodles with a spoon, cotija cheese and sliced ​​avocadoWaterbury Publications, Inc.

The special thing about this dish is that it really combines the elements that you know and love about tacos – spices, spices and cheese – and combine them in pasta form. It’s the best of both worlds! This recipe features black beans and ground beef which, along with whole wheat pasta and vegetables, has 19 grams of protein in each serving.

Get our Recipe for One-Skillet Taco Pasta.

Low Calorie Bolognese Fettuccine TurkeyMitch Mandel and Thomas MacDonald

A slow cooked meat sauce mixed into fettuccine is always a perfect combination. Here we turn to a turkey-based Bolognese sauce for a healthier pasta dish you’ll want to make every week. And there is nothing wrong with that!

Get our recipe for Turkey Bolognese with Fettuccine.

Healthy loaded alfredo with chicken and vegetablesMitch Mandel and Thomas MacDonald

Here is another variant of an alfredo sauce-based pasta. Thanks to the addition of chicken, broccoli, mushrooms, and sun-dried tomatoes, this one is far more nutrient-rich than anything you’d find in a restaurant.

Get our recipe for Loaded Alfredo Pasta with Chicken and Vegetables.

Vegetarian 3 cheese ravioli with cherry tomatoesMitch Mandel and Thomas MacDonald

Preparing ravioli is not as difficult as you might think, and here you will experience a pasta dish made from three different types of cheese that is still light and does not put you in a coma afterwards. Creamy ricotta, smoky mozzarella and spicy parmesan combine to create a pasta dish with just over 500 calories.

Get our recipe for homemade 3-cheese ravioli with cherry tomatoes.

Healthy spinach ham and cheeseMitch Mandel and Thomas MacDonald

Mac and cheese will forever be one of the easiest pasta dishes anyone can master. Here we introduce ham, spinach and cherry tomatoes, which give the dish a big health boost. You can swap broccoli for spinach or turkey for ham if you want – it’s up to you! The essence of this dish is that it is a healthy mac and cheese that makes for a filling meal.

Get our recipe for Mac and Cheese with Spinach, Ham and Tomato.

CONNECTED: The easy way to make healthier comfort foods.

healthy spaghetti meatballsMitch Mandel and Thomas MacDonald

It’s no secret that turkey is much leaner and more tender than the traditional beef, pork, and veal meatballs. When you go the turkey route, you cut down on calories while adding a lot of flavor to your spaghetti dish.

Get our recipe for spaghetti and turkey meatballs.

Healthy broccoli raven orecchietteMitch Mandel and Thomas MacDonald

This classic dish combines broccoli raven with lean streuselwurst and orecchiette, the popular small pasta bowls that perfectly scoop the sauce forever. And don’t worry if you don’t have a raven on hand, because regular broccoli also works fine.

Get our recipe for orecchiette with broccoli raven.

Crock Pot Beef Ragu Recipe with Pappardelle Pasta and grated ParmesanKiersten Hickman / Eat this, not that!

What makes this beef ragout pasta dish a pasta dish that you will no doubt add to your weekly dinner is that it is a dump-and-go crock-pot recipe that is perfect for prep and freezing for later. And with the beef on pappardelle noodles and some grated Parmesan, you can prepare yourself for a restaurant-worthy dinner.

Get our recipe for a crock-pot beef ragu.

Healthy prawns from diavoloMitch Mandel and Thomas MacDonald

Believe it or not, seafood pasta is usually the worst type of pasta you can order when eating out. Typically, a shrimp-based pasta dish drowns in a sauce made with way too much butter, cream, and cheese. So we’ve done the opposite here, focusing on the shrimp and all of their nutritional benefits. In this recipe, the prawns are prepared with chopped tomatoes, white wine, and a pinch of red pepper flakes all over the pasta for a meal that feels indulgent with far fewer calories.

Get our recipe for Prawns Fra Diavolo.

Healthy Red Pepper AlfredoMitch Mandel and Thomas MacDonald

We know another Fettuccine Alfredo, but there really are so many ways to prepare this dish. This recipe starts with a bechamel sauce and then mixes it with roasted red peppers, creating a lighter alfredo sauce that is far fewer in calories.

Get our recipe for Buttery Red Pepper Fettuccine Alfredo.

For more, check out these 108 most popular sodas, ranked by toxicity.

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