Dreamfields Pasta

Dreamfields can help make your pasta dinner healthy! With 5 grams of fiber and low digestible carbs per serving, our pasta helps you feel full longer and provides a steady source of energy. Dreamfields allows you to enjoy the same great taste and al dente texture of traditional pasta and about the same high fiber as whole wheat pasta.

Fresh herbs and spices are a great way to add a bit more “oomph” to any dish, especially pasta. For this month's recipe, a small pile of garlic cloves works its magic as it infuses itself into the pasta and almost any combination of veggies you like most: carrots, broccoli, cauliflower, or onions.Whatever you choose will make this recipe great.

To kick it up another notch, toss your pasta with our one of a kind Parsley-Rosemary Pesto. Crisp walnuts and aged Parmasean cheese help take this dish to a whole new level of home-cooked cuisine. Best of all? The pesto takes 15 minutes to create, but your family and friends will think you spent all day getting it just right. Of course you can use your own pesto recipe, but give this one a taste, too!

Roasted Vegetables with Rotini













Preparation Time: 20 minutes
Cook Time: 40 minutes

Ingredients:

1 box Dreamfields Rotini
2 tablespoons plus 2 teaspoons olive oil
8 cups vegetables (see note)
8 large cloves garlic
1 teaspoon salt
Coarsely ground black pepper
1 pound fully-cooked chicken sausage, each cut in half crosswise on the diagonal
Parsley-Rosemary Pesto (see recipe below)

Directions:

Line large rimmed baking pan (17x12x1-inch) with aluminum foil. Brush lightly with olive oil (about 2 teaspoons).
Place 8 cups vegetables (any combination) plus garlic cloves in large bowl; toss with 2 tablespoons oil, salt and pepper.

Place vegetables (except broccoli and cauliflower, if using) and garlic cloves in single layer in baking pan. Roast in 425°F oven 15 minutes.

Stir vegetables. Add sausage, broccoli and cauliflower, if using. Continue roasting 15 to 20 minutes or until vegetables are lightly browned and tender.

Meanwhile, cook pasta according to package directions. Drain and return to pan; toss with pesto. Add vegetables and sausage. Transfer to platter.
Makes 8 servings.

Note: Choose 8 cups of any combination of vegetables: fennel bulbs, cut into quarters; parsnips, cut into 2-inch lengths; carrots, cut into 2-inch lengths; medium onions, quartered; broccoli florets; cauliflower florets; sweet potatoes, cut into 2-inch pieces.


Parsley-Rosemary Pesto

Preparation Time: 15 minutes

Ingredients:

1 cup packed Italian parsley
1/3 cup packed fresh rosemary, stems removed
3 cloves garlic
1/2 cup walnuts
1 ounce chunk Parmesan cheese (about 1/4 cup shredded)
1/3 cup olive oil
Salt

Directions:

Place all ingredients except oil and salt in bowl of food processor. Pulse until well combined. With processor running, add oil in slow, steady stream until well combined. Add salt as desired.

Makes about 2/3 cup.

Note: If desired, substitute 2/3 cup favorite prepared pesto.

January means the start of a new year, but did you know it is also National Fiber Focus Month?  That’s right, fiber is an important part of your daily diet and there is a whole month dedicated to it! 

When it comes to meal planning, factor in fiber and try to select foods with higher fiber content over those with lower fiber content. Everyone knows fiber can be found in a variety of foods including vegetables, fruits, whole grains and beans.

Dreamfields pasta has twice the fiber of traditional pastas. A good goal is to try and get 14g of fiber for about every 1,000 calories you eat. A meal including Dreamfields Pasta can put you well on the way to meeting that goal.

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From the kitchen of Dreamfields Pasta

Preparation Time: 20 minutes
Cook Time: 35 minutes
Mushroom Hydration: 20 minutes



Ingredients:
1 box Dreamfields Penne Rigate or Rotini
2 medium eggplants (about 3/4 pound each)
2 tablespoons olive oil
1/2 cup chopped fresh parsley
1 tablespoon each chopped fresh rosemary, minced garlic and finely chopped red onion
1 cup each sliced porcini (dry), portobello (fresh) and shiitake (fresh) mushrooms (see note below)
1/2 cup dry red wine
2 cups (16 ounces) prepared marinara sauce
1/2 teaspoon salt
1 teaspoon pepper
1/2 cup shredded Parmesan cheese
Shredded Parmesan cheese, optional

Directions:

Cut eggplant into 1/2-inch rounds. Spray cut sides with nonstick cooking spray. Place on nonstick baking sheet or foil-lined baking sheet. Bake in preheated 450°F oven 15 minutes or until tender. Remove from oven. Place eggplant on paper towels.  When cooled, cut slices in half.

Meanwhile, heat oil in large nonstick skillet over medium-high heat until hot. Add parsley, rosemary, garlic and onion. Cook 1 to 2 minutes until sizzling, stirring frequently. Add mushrooms. Stir in wine; cook 2 to 3 minutes until wine evaporates. Stir in marinara sauce and eggplant. Sprinkle with salt and pepper. Bring to boil; reduce heat and simmer 15 to 20 minutes, stirring occasionally.

Cook pasta according to package directions.  Drain well. Toss with eggplant sauce and 1/2 cup Parmesan cheese. Sprinkle with additional cheese, if desired.

Note: To hydrate porcini mushrooms, cover mushrooms with hot water. Allow to stand about 20 minutes to soften; drain.

Makes 6 servings.
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Dreamfields pasta is made from the finest durum wheat semolina to give you delicious old-world taste and al dente texture for your special pasta dishes. Dreamfields has about the same amount of fiber as whole grain pasta without the gritty texture!

Holiday Chocolate Linguine

Ingredients:
8 ounces uncooked Dreamfields Linguine (Note: Two ounces of uncooked linguine is equal to a 1/2-inch circle of linguine.)
2 cups milk, divided
2 tablespoons cornstarch
1/4 cup unsweetened cocoa powder
3 tablespoons maple syrup
1/2 teaspoon ground cinnamon
Cinnamon or vanilla frozen yogurt or ice cream
Shaved white chocolate, diced mango and strawberries (optional)

Directions:
Cook pasta according to package directions. Drain; rinse with cold water, and drain again.

Meanwhile, in small bowl, combine 1/4 cup milk and cornstarch, stirring until smooth and cornstarch is dissolved.

In large saucepan, stir together remaining 1-3/4 cups milk, cocoa, maple syrup, and cinnamon. Place over medium-high heat; bring to boil, stirring constantly. Stir in cornstarch-milk mixture; stir constantly until mixture thickens. Remove from heat and continue stirring.

Place pasta in large bowl; add chocolate sauce, reserving about 1/3 cup. Toss pasta and sauce, coating pasta completely.

Divide pasta among 4 to 6 individual serving dishes. Drizzle with reserved sauce. Serve with frozen yogurt. Garnish with shaved white chocolate, diced mango and strawberries, if desired.

Makes 4-6 servings.

Nutrition information (1/4 of recipe): 317 calories; 12 g protein; 27 g digestible carbohydrates*; 4 g total fat; 2 g saturated fat; 10 mg cholesterol; 63 mg sodium; 7 g total dietary fiber.

*If traditional pasta is used in this recipe there is a total of 63 g carbohydrate. For more information go to www.DreamfieldsFoods.com.

Looking for a low carb online store to purchase your Dreamfields? Visit Carb Smart

Just in time for the holiday celebration to begin, we are sharing some of our favorite recipes! Pasta is a simple way to please even the pickiest eaters and with Dreamfields you get the same health benefits as whole wheat pasta without the gritty texture!

We have 3 different Lasagna recipes, and think they are all equally delicious! Try our Vegetable Lasagna, No Boil Lasagna or our Traditional Lasagna for a perfect meal anytime! 




Stay tuned for even more delicious recipes to include in your holiday menu!

 
Seafood Stew with Rotini
 
This month, there’s no need to fish around for a fast and easy recipe that seafood lovers will absolutely devour. In our new holiday recipe – Seafood Stew with Rotini - you’ll uncover a tasty treasure trove of bright and deliciously briny flavors.

The mild flavor and buttery soft texture of cod fish pairs perfectly with the slightly sweet taste of fresh shrimp. An (optional) orange wedge sitting on the side of the plate, squeezed just before digging in, serves well to bring out the more subtle flavors with a quick and tangy burst of citrus.
   
White wine, chicken broth, crushed tomatoes, and lots and lots of garlic perfectly round out this savory creation. But for even more taste appeal, try adding an Aïoli (pronounced i-oh-lee) garlic and oil emulsion. Similar in preparation and texture of mayonnaise, this plate topper is absolutely divine when drizzled over your seafood dish.

Ingredients:

1 box Dreamfields Rotini
2 tablespoons olive oil
1 cup finely chopped carrots (about 3)
1 cup chopped leeks or onions
4 cloves garlic, minced
1 can (28 ounces) crushed tomatoes
1 cup reduced-sodium, fat free chicken broth
1 bottle (8 ounces) clam juice (1 cup)
1 cup dry white wine
1 tablespoon orange zest
1/2 teaspoon red pepper flakes
3/4 pound cod, cut into approximately 1 1/2-inch pieces
3/4 pound raw shrimp, peeled, deveined, tails removed (21-25/pound)
Orange wedges
Aïoli (optional; see recipe below)

Directions:

1. Cook pasta according to package directions. Drain; return to pan.
2. Meanwhile, heat oil in Dutch oven over medium-high heat. Add carrots and leeks. Cook 2 to 3 minutes, stirring occasionally, until leeks are lightly browned. Stir in garlic; cook 1 minute.
3. Stir in tomatoes, broth, clam juice, wine, orange zest and red pepper flakes. Bring to boil; reduce heat and simmer 10 minutes to blend flavors.
4. Add cod and shrimp; cook 3 minutes or just until cooked through.
5. Divide pasta evenly among individual serving bowls; ladle stew over pasta. Serve with orange wedge and Aïoli, if desired.

Makes 6-8 servings.

Nutrition information (1/6 of recipe): 473 calories; 36 g protein; 24 g digestible carbohydrates*; 8 g total fat; 1 g saturated fat; 111 mg cholesterol;686 mg sodium; 9g total dietary fiber.

*If traditional pasta is used in this recipe there is a total of 63 g carbohydrate. For more information go to www.DreamfieldsFoods.com.

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Having trouble finding Dreamfields Pasta in a store near you?

Find Dreamfields available for purchase at this Low Carb Online Store: http://www.carbsmart.com/dpasta.html

My family loves speghette with Itilian dressing, tomatoes ,black olives , green pepper, and red onion. It is even better the next day.

Name: Sharon Rice
Email: strice1@att.net
City: Marion
State: KY
Zip: 42064

I have two granddaughters who insist on having macaroni and cheese on Thanksgiving. I was recently diagnosed with diabetes so this works out good for all of us.

Name: Cindy Bowling
Email: cbowling3750@comcast.net
City: Corryton
State: TN
Zip: 37721

You know how eating a plate of pasta can create that over-full distortion in your mid-section? Well, no more for me! I found Dreamfields pasta! There is just something about this pasta that settles well on the tummy. But even more important. It tastes just wonderful. When I received a free pasta coupon, this was my pasta of choice to buy. I love this stuff.

Name: Deborah Chapman
Email: meme007up@yahoo.com
City: Anderson
State: SC
Zip: 29621

Post Thanksgiving dinner - lots of turkey leftovers - make a turkey casserole with Dreamfields pasta,
a great way to use all that left over turkey!

Name: Hal Lamster
Email: hlamster@gmail.com
City: New York
State: New York
Zip: 10021

When diagnosed with Type 2 diabetes at age 55 and told that carbs had to be limited in my diet, I just knew I was going to have to give up spaghetti, penne pasta dishes, macaroni, etc. Then I learned about Dreamfields pasta and I found out that I did not have to give up favorite dishes, but that I could no longer live without my Dreamfields pasta to help me in my battle against the carbs. I have spent the past 6 yrs. trying to educate people about dietary changes that can help those with blood sugar problems and I literally tell everyone about Dreamfields and the way it can help you eat better ... like it did me. My diet would be boring without my favorite pasta dishes and my soups bland without some penne pasta! Look in my cabinet and you will only find your boxes there to help me in my fight against diabetes. Many thanks.
Anne Brown

Name: Anne Brown
Email: raggedyanne52@msn.com
City: Olive Branch
State: Ms.
Zip: 38654

After reading in Diabetic Living magazine about Dreamfields I decided to give it a try. I was so surprised at how good the taste was and that it was good for me. So good to have a healthy alternative with no guilty about raising my BG. Thanks

Name: Margie
City: san antonio
State: TX

Our friends know that my husband and I are on a low carb diet. I always make it a point to tell them that Dreamfields Pasta is an integral part of the foods we consume. About a year ago, I had a good friends/couple over for dinner. Dreamfields Rotini was my main side dish. Knowing that I always use Dreamfields, they apologized for having to say that the pasta tasted like saw dust (apparently a preconceived notion from when other brands of low carb pastas were introduced years ago).

This year, we had the same couple over for dinner. Dreamfields was again the side dish. But I told them it was Ronzoni.

They both said they tasted the difference: This pasta was obviously not Dreamfields because it doesn't taste like the "saw dust" I served last year!!

Then I showed them the Dreamfields box.

They have been purchasing Dreamfields pasta varieties ever since!!!

Name: Lenore F.
City: Lake Worth
State: Florida

After Thanksgiving, I find I want something less complicated and very easy to prepare. I always enjoy a simple salad along with Dreamfields penne with vodka sauce....m.m.m.m...perfect!!!!

Name: MaryAnn L.
City: Airmont
State: NY

I met a representative on a flight to LA, quite a few years ago, and we shared lunch at LAX. Ever since that meeting I have used NO other pasta other than dreamfields...so...now...I'm living the dream. Happy Thanksgiving.

Name: Cindy Dovnik
City: Green Bay
State: WI

We love to hear from our fans, that's why we continue to share some of our favorite customer quotes and testimonials with everyone! We hear all the time that even the pickiest of kids enjoy Dreamfields Pasta and Lauren B confirms it! 

Lauren B
I was trying to come up with a quick and easy dinner for my twin boys, who are exasperatingly picky about the foods they'll tolerate on their plates, much less eat. Grabbed a box of Dreamfields pasta I'd purchased several weeks prior. Cooked the spaghetti, then added jarred marinara, minced basil and some leftover chopped tomatoes I had in the fridge. As the kids gobbled up their second helping, I found myself absent-mindedly nibbling from the pot. It dawned on me that I was eating high-protein, low-carb pasta. It was great. Have been using Dreamfields ever since.



Dreamfields isn't just for living a low carb lifestyle even though you can sometimes find it in the low carb grocey store. It's a tasty pasta option that is sure to please everyone from picky eaters to dinner guests you want to impress. Stay tuned to our blog for everything Dreamfields! 

Looking for a kid-friendly weeknight meal or a quick and delicious side dish? Try our Stove Top Mac n Cheese! 

Dreamfields Pasta has about the same high fiber as whole wheat pasta, but without out the gritty textrure. Enjoy the taste of traditional pasta!

Dreamfields Pasta is made from the finest durum wheat semolina to give you delicious old-world taste and al dente texture for your special pasta dishes.



Ingredients:
1 box Dreamfields Elbows
1 cup prepared light Alfredo sauce
2 cups shredded reduced fat Cheddar Cheese or part-skim mozzarella cheese or a combination
1/2 cup skim milk

Directions:

1. Cook pasta according to package directions. Drain and return to pan; remove from heat.
2. Immediately add Alfredo sauce, cheese and milk to pasta; stir constantly until cheese is melted. Add additional milk if necessary for desired consistency. Serve immediately.

Stir-ins: Cooked chicken, turkey, ham cubes, hot dog pieces, meatballs, cooked chicken or turkey sausage, cooked broccoli florets, green peas, chopped tomato or halved cherry tomatoes.

Makes 6 servings.

Nutrition information (1/6 of recipe): 385 calories; 20 g protein; 11 g digestible carbohydrates*; 13 g total fat; 7 g saturated fat; 35 mg cholesterol; 570 mg sodium; 6 g total dietary fiber.

*If traditional pasta is used in this recipe there is a total of 51 g carbohydrate. For more information go to www.DreamfieldsFoods.com.

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Visit the Dreamfields website to read more about:

Low Carb Dinner Recipes
Low Carb Dieters

It’s that time of the year when kids are back in school, the air is getting cool and crisp and we are all looking for easy and delicious weeknight dinner ideas. If you are a Dreamfields Pasta fan you already know you can make a healthy and delicious meal in no time, and you know the entire family will love it!

Try this Easy Pantry Tuna Penne! Spice it up with the Crushed Red Pepper or leave that step out if you don’t like it spicy. Use Chicken instead of Tuna or leave out the capers. This dish will be delicious and easy no matter how you like it.

Still have tomatoes from the garden? Use fresh tomatoes for an extra fresh taste!
 
Easy Pantry Tuna Penne


Prep Time: 20 minutes
Cook Time: 10 minutes

Ingredients:

1 box Dreamfields Penne Rigate
1-1/2 tablespoons olive oil
1 small onion, chopped
3 cloves garlic, minced
1 can (14.5 ounces) crushed tomatoes in juice
1-1/2 tablespoons chopped fresh parsley
1 tablespoon fresh lemon juice
1 tablespoon capers, drained (optional)
1/4 to 1/2 teaspoon crushed red pepper flakes
2 cans (5 ounces each) water-packed tuna, drained

Directions:

1.    Cook pasta according to package directions. Drain and return to pan.

2.    Meanwhile, heat oil in large skillet over medium heat. Add onion and garlic; cook 1 to 2 minutes until onion becomes translucent, stirring constantly (watch carefully so garlic does not burn). Stir in tomatoes with juice, parsley, lemon juice and capers. Cook 1 minute; add red pepper flakes to taste.

3.    Reduce heat to medium-low; cook 3 to 5 minutes to thicken sauce, stirring frequently. Gently stir in tuna; heat through.

4.    Add pasta to sauce. Stir gently to coat.

Serving Note:
If you prefer, divide the pasta among 6 plates, then top with sauce.

Makes 6 main dish servings.

Nutrition information (1/6 of recipe): 312 calories; 19 g protein; 13 g digestible carbohydrates*; 6 g total fat; 1 g saturated fat; 16 mg cholesterol; 248 mg sodium; 7 g total dietary fiber.

*If traditional pasta is used in this recipe there is a total of 53 g carbohydrate. For more information go to www.DreamfieldsFoods.com.