Pasta Verde

This Mexican-style pasta dish is delicious and vegetarian. Super easy to make and packed with flavor.

Step: 1

Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes.

Step: 2

Meanwhile, cook poblano peppers over a gas flame, turning periodically with tongs or a fork, until skin is charred on all sides, about 7 minutes. Seal peppers inside a plastic bag; allow peppers to steam as they cool, about 8 minutes. Remove and discard skins and seeds.

Step: 3

Place peppers, sour cream, water, chopped cilantro, vegetable bouillon cubes, garlic, and black pepper in a blender; blend until creamy.

Step: 4

Pour sauce into a large pot over low heat; bring to a boil. Drain spaghetti and add to the sauce. Simmer for 2 to 3 minutes. Top with Parmesan cheese and cilantro leaves.

Per Serving: 748 calories; protein 19.5g; carbohydrates 90.1g; fat 36.2g; cholesterol 124.3mg; sodium 87.4mg.

Depriving yourself can lead to lot of eat , late-night snacking, and mindless eats and it’s for this mind that Riner encourages people to indulge in “fun” foods every once in a while.

Avoidance on late-night snacking and got eat , it is much necessary to include some easy foods (or what one may perceive as off limits ). Meaning , if we can be order the healthiest thing on the menu but come home and graze on chips, perhaps we really wanted the burger and should have just pleased it in the first place."

When it comes to dinner , overeating or eating too much of the bad item of food can lead to trouble on sleeping. On the other side, a meal that is less than satiating can leave you want more and resulting in reaching for an eat bad food late-night side dish even closer to bedtime .