by Carrie Dilluvio | Thu., Aug. 21, 2014 11:43 AM
Tonight E! is giving you a look into the lives of major celebrities to find out about their healthy eating habits at home on the E! News special, Food Envy!
You will find out how to make some of their favorite dishes, how they shop for groceries and what they eat to stay fit. You'll even get scoop on the latest diet trends and healthy eating tips from the experts who keep the stars looking hot!
In the exclusive clip above, Pretty Little Liars star Shay Mitchell brings you along as she shops at a farmers market for healthy ingredients to make a delicious pasta dish. If you want to recreate this pasta at home, check out the recipe below!
What You Will Need:
1/2 package quinoa or brown rice pasta (fusilli or penne)
2 medium zucchinis either spiraled or peeled into noodles*
25 asparagus spears cut into 1 inch pieces
1/2 red onion sliced thin
3 leeks (white and light green parts) sliced thin
1 tbsp red pepper flakes
1 tsp celtic or himalayan sea salt
2 tbsp olive oil
3oz feta or goat feta
leaves of 3-4 stems of fresh basil sliced thin* (reserve a little for garnish)
2 tbsp capers
Start by cooking the pasta as directed on the bag.
In a saucepan add the water, red onion, leeks and asparagus and cook on medium heat for about 5 minutes (until the onions are soft and translucent (I use the water instead of olive oil because it keeps it from sticking and adds some moisture while avoiding extra calories, the flavorful olive oil is added last).
Add the zucchini and toss with the ingredients and heat through for another 2-3 minutes until the zucchini strands are softened a little (you want them to still hold up and have shape).
Add the red pepper flakes, salt and stir.
Strain the pasta and add this to the pan and combine all of the ingredients.
You can serve the dish family style on a big platter or in separate bowls – top it with the capers and crumble the feta and a drizzle of olive oil on top – garnish with the reserved basil and VOILA!
*Note: The zucchini noodles act as a vehicle quite like the pasta which is why we used less pasta and subsidized with the zucchini. Also to make slicing the basil thin easier, stack all the leaves, roll them up then slice! This pasta is also packed with green and full of flavor and nutrients.
This dish is best served right away but keeps well for leftovers so making a big batch it a great way to have a few meals for the week.
Food Envy will feature Curtis Stone, renowned cook and owner of Maude Restaurant in Beverly Hills! If you would like to cook one of his recipes for yourself, try this delicious homemade ricotta.
Makes: 2 cups
Prep Time: 2 minutes
Cook time: 28 minutes
Make Ahead: The finished ricotta will last up to 5 days, stored airtight in the refrigerator.
4 cups whole milk
1 cup heavy whipping cream
3/4 cup buttermilk
1/2 teaspoon kosher salt
1 tablespoon fresh lemon juice
1. In a large heavy pot, combine the milk, cream, buttermilk, lemon juice, and salt. Cook over medium heat, stirring occasionally to prevent scorching, for about 28 minutes, or until the mixture has reached 160°F. The mixture will begin to separate, forming bits of milky cheese curds and a watery whey, which is the reaction you want.
2. Line a strainer with cheesecloth and strain the mixture through the cheesecloth. Set the sieve over a bowl to catch the draining liquid and refrigerate for about 2 hours, or until most of the liquid has drained from the cheese. The texture of the cheese will depend on the draining time; for a softer texture, drain the cheese for less time, or continue to drain overnight for a firmer texture.
3. Remove the ricotta from the cheesecloth and use immediately, or transfer the cheese to an airtight container and refrigerate up to 5 days.
If you are looking for a fresh recipe for 2014, Executive Chef Pascal Lorange shares with us a healthy and light dish paired with olive oil.
Time preparation : 15 min
Serves : 4
1 lb zucchini, thinly sliced
¼ cup extra-virgin olive oil (Chef Pascal Lorange pick: FIG & OLIVE Chemlali Olive Oil)
Juice of one lemon
Sea salt and fresh ground black pepper, to taste
6 Tbsp shaved low-fat Parmigiano-Reggiano cheese
4 Tbsp toasted unsalted pine nuts
On a large platter, arrange sliced zucchini, allowing slices to overlap in a small bowl, whisk oil
and lemon juice. Drizzle over top of zucchini and season with salt and pepper. Sprinkle with
cheese and nuts.
Prepare in Advance:
To assemble ahead of time, prepare zucchini and cover with plastic wrap; refrigerate until
ready to serve.
Tune-in tonight as Jason Kennedy and Candice Kumai host Food Envy at 8/7c on E!
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