Dreamfields Pasta Recipes and Cooking Tips

Are you a DFF to someone with diabetes or pre-diabetes, or do you have a DFF who helps you understand, manage, and live with diabetes?

 5 WAYS TO BE A GREAT DFF:

1. Show your support by planning meals and shopping for food together, going to the gym at the same time, and cooking together.
2. Be vocal! Compliments can uplift and inspire: “You’re doing great!” and “Keep your eye on the prize!”
3. Do your research; keep up with diabetes news and pass along helpful or interesting articles.
4. Have fun! Make exercise and healthy eating fun activities. Encourage trying new things – a swim class? Hiking? Team sports?
5. One last thing...ask questions! Ask what it’s like to live with diabetes. Ask what you can do to help.

    
Don't forget there is still time to enter the Dreamfields DFF Sweepstakes!

Visit www.diabetesfriendsforever.com for more information and click on the "Sign Up To Participate" button. We are now in week 3 of our DFF challenges!

SCORE SPECIAL PRIZES! Five winners each week will be awarded a case of Dreamfields pasta and a $100 gift card. Participate in each of the four weekly challenges and you could be one of five entrants to score the Grand Prize: a case of pasta and $1,000!

Roasted Vegetables with Rotini

1. Line large rimmed baking pan (17x12x1-inch) with aluminum foil. Brush lightly with olive oil (about 2 teaspoons).
2. 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.
3. Stir vegetables. Add sausage, broccoli and cauliflower, if using. Continue roasting 15 to 20 minutes or until vegetables are lightly browned and tender.
4. Meanwhile, cook pasta according to package directions. Drain and return to pan; toss with pesto. Add vegetables and sausage. Transfer to platter.

1. 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.

When it comes to meal planning, factor in fiber and try to select foods with higher fiber content over 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! 

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.

Quick Chicken & Veggie Spaghetti

1. Cook pasta according to package directions.
2. Meanwhile, heat oil in large nonstick skillet over medium heat until hot. Add garlic. Cook and stir 1 to 2 minutes, until garlic is softened. Add zucchini; cook and stir 1 minute. Add tomatoes and broth; cook 3 to 5 minutes until zucchini is crisp-tender, stirring frequently. Remove from heat.
3. Drain pasta. Add to skillet and toss. Add chicken; toss. Sprinkle with basil and Parmesan cheese.

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

1. Cook pasta according to package directions. Drain; rinse with cold water, and drain again.
2. Meanwhile, in small bowl, combine 1/4 cup milk and cornstarch, stirring until smooth and cornstarch is dissolved.
3. 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.
4. Place pasta in large bowl; add chocolate sauce, reserving about 1/3 cup. Toss pasta and sauce, coating pasta completely.
5. 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.

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.

Preparation Time: 10 minutes

Ingredients:

1/2 cup light mayonnaise
3 cloves garlic, minced
2 teaspoons orange juice
1/2 teaspoon red pepper flakes

Directions:

1. Stir all ingredients together in small bowl. (May be made a day in advance. Refrigerate covered; bring to room temperature for serving.)

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.

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.

1. Cook pasta according to package directions. Drain and return to pan.
2. Meanwhile, place onion and garlic in food processor; pulse to finely chop. Heat oil in medium saucepan over medium-high heat. Add onion, garlic and dried herbs, if using, to pan. Cook until onion is translucent, stirring occasionally.
3. Add crushed tomatoes, red wine and tomato puree; bring to boil. Reduce heat; simmer to reduce to desired thickness, stirring occasionally. Stir in fresh herbs, if using. Season with salt and pepper as desired.
4. Serve over linguine.

1. Cook pasta according to instructions on the package. Make sure the water is salted (at least a half teaspoon per quart). Remove pasta from heat and strain when pasta is cooked, but still firm (al dente).
2. Put pasta in a big bowl. Mix in fresh basil pesto, green olives, and pine nuts. Gently mix in cherry tomatoes, peas, fresh basil leaves and olive oil. Salt and pepper to taste. Chill or serve at room temperature.

1. Bring a large pot of salted water to a boil. Add beans and bring to a boil. Cook until beans are bright green and just tender but not softened, about 3 minutes. Drain and rinse beans immediately under cold running water. Transfer to a paper towel-lined plate and gently pat dry.
2. Just before serving, combine herbs, vinegar and oil in a large bowl. Whisk well to blend ingredients. Add beans and tomatoes. Add cooked, cooled chicken (grilled). Drain pasta and cool slightly. Add pasta.
3. Season with salt and pepper and toss gently to combine. Serve at room temperature.