Archive for March, 2009

Penne with Greens and Cannellini Beans

Tuesday, March 31st, 2009

From the kitchen of Dreamfields Pasta and
Chef Jim Coleman

Prep Time: 15 minutes
Cook Time: 15 minutes

Low in fat and loaded with fiber, the smooth texture and slightly nutty flavor of cannellini beans (or white kidney beans) makes a great addition to healthy pasta recipes.

Ingredients:
1 box uncooked Dreamfields Penne Rigate
2 tablespoons olive oil
1/2 cup diced red bell pepper
1 tablespoon minced garlic
1/4 to 1/2 teaspoon crushed red pepper flakes
1 cup reduced-sodium, fat free chicken broth
1 pound fresh collard or mustard greens, washed, trimmed and cut into large bite-sized pieces
1 can (15 ounces) cannellini beans, rinsed and drained (or other white beans)
Kosher salt and freshly ground black pepper to taste
Grated Parmesan cheese (optional)

Directions:

  1. Cook pasta according to package directions. Drain and return to pan.
  2. Meanwhile, in large skillet, heat olive oil over medium-high heat. Add bell pepper, garlic and red pepper flakes; cook 1 to 2 minutes, stirring constantly. Add broth; bring to boil.
  3. Add greens; return to boil. Cook 1 to 2 minutes, uncovered, until greens are just crisp-tender, stirring occasionally. Add greens with liquid to pasta; toss to coat. Add beans; toss gently. Adjust seasoning with salt and pepper. Top with grated Parmesan cheese, if desired.

Serving Note: Any dark, leafy greens such as kale, spinach or chard can be substituted for the collard greens. 1-1/2 cups cooked cannellini beans can be substituted for the canned beans.

Makes 6 main dish servings.

Nutrition information (1/6 of recipe): 336 calories; 16 g protein; 22 g digestible carbohydrates*; 6 g total fat; 1 g saturated fat; 0 mg cholesterol; 128 mg sodium; 11 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.

Posted in all, family, High-Fiber, low-fat, penne | 11 Comments »

Easy Pantry Tuna Penne

Friday, March 6th, 2009

From the kitchen of Dreamfields Pasta and
Chef Jim Coleman

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.

Posted in all, family, fish, Low-Calorie, Low-Digestible-Carbs, low-fat, Low-Saturated-Fat, Low-Sodium, main-dish, penne, quick | 1 Comment »

Sesame-Soy Edamame & Pasta Salad

Monday, March 2nd, 2009

From the kitchen of Dreamfields Pasta

Prep Time: 20 minutes

Ingredients:
1 box Dreamfields Rotini
3 cups frozen shelled edamame
1 cup radishes, diced
1/2 cup packed fresh cilantro, stems removed, chopped
3 green onions, thinly sliced

Dressing:
3 tablespoons vegetable or canola oil
2 tablespoons pickled ginger, chopped
2 tablespoons rice wine vinegar
2 tablespoons light soy sauce
2 teaspoons sesame oil
1/2 teaspoon black pepper
1/2 teaspoon hot sauce
3 cloves garlic, minced

Directions:

  1. Prepare Dreamfields pasta according to package directions. With 3 minutes left to cook pasta, add edamame. Drain; rinse with cold water and drain again.
  2. Meanwhile, in small bowl, whisk together dressing ingredients; set aside.
  3. In large bowl, toss pasta and edamame with radishes, cilantro and green onions. Add dressing; toss to coat.
  4. Serve at room temperature or cover and refrigerate to chill.

Makes 10 side dish servings.

Nutrition information (1/10 of recipe): 240 calories; 11 g protein; 12 g digestible carbohydrates*; 7 g total fat; 1 g saturated fat; 0 mg cholesterol; 183 mg sodium; 6 g total dietary fiber.

*If traditional pasta is used in this recipe there is a total of 36 g carbohydrate. For more information go to www.DreamfieldsFoods.com.

Posted in all, family, High-Fiber, Low-Cholesterol, Low-Digestible-Carbs, Low-Saturated-Fat, quick, rotini, side-dish, vegetarian | No Comments »

Triple Cheesy Mac & Cheese

Monday, March 2nd, 2009

From the kitchen of Dreamfields Pasta

Prep Time: 15 minutes
Bake Time: 20 minutes

Ingredients:
1 box Dreamfields Elbows
2 teaspoons olive oil
1 small onion, finely chopped
2 cloves garlic, minced
2 cups skim milk
1 package (8 ounces) light cream cheese (Neufchatel, 1/3 less fat), cut into 8 cubes
1 teaspoon each salt and pepper (optional)
8 ounces (2 cups) shredded 2% milk sharp Cheddar cheese, divided
4 tablespoons shredded Parmesan cheese, divided

Directions:

  1. Preheat oven to 375*F. Spray 2-1/2 quart casserole/baking dish with nonstick cooking spray. Cook pasta according to package directions; drain.
  2. Meanwhile, heat oil in large nonstick skillet (or Dutch oven) over medium heat; sauté onion and garlic 3 minutes or until onion is tender, stirring frequently. Add milk and cream cheese to skillet; season with salt and pepper. Continue cooking until cream cheese has melted, stirring frequently; do not boil (cream cheese does not need to melt completely).
  3. Toss pasta and sauce together. Stir in Cheddar cheese (reserve 2 tablespoons) and 2 tablespoons Parmesan cheese. Pour into baking dish. Sprinkle with reserved 2 tablespoons each Cheddar and Parmesan.
  4. Bake uncovered at 375*F 20 to 25 minutes or until set. Let stand 5 minutes before serving.

Makes 8 main dish servings.

Nutrition information (1/8 of recipe): 357 calories; 20 g protein; 10 g digestible carbohydrates*; 15 g total fat; 9 g saturated fat; 44 mg cholesterol; 435 mg sodium;
4 g total dietary fiber.

*If traditional pasta is used in this recipe there is a total of 40 g carbohydrate. For more information go to www.DreamfieldsFoods.com.

Posted in all, american, elbows, family, Low-Calorie, Low-Digestible-Carbs, main-dish, quick | 2 Comments »