Archive for September, 2009

Savory Ricotta Angel Hair

Wednesday, September 30th, 2009

From the kitchen of Dreamfields Pasta

Prep Time: 20 minutes
Cook Time: 10 minutes



Ingredients:
1/2 box Dreamfields Angel Hair
1-1/2 tablespoons olive oil
5 cloves garlic, minced
2 tablespoons dry white wine
1 container (15 ounces) part-skim ricotta cheese
1/2 cup chopped fresh basil
1/2 cup thinly sliced small green onion or chives
1/2 cup diced roasted red bell peppers
1/4 cup grated Parmesan cheese
1/3 cup reduced-sodium, fat free chicken broth
3 tablespoons chopped walnuts, toasted (optional)

Directions:

  1. Cook pasta according to package directions. Drain; rinse in cold water or in ice water until completely cooled and drain well.
  2. Meanwhile, in large nonstick skillet heat oil over medium-high heat. Add garlic; cook 1 to 2 minutes until tender, stirring frequently (do not brown). Add wine; reduce heat to medium.
  3. Stir in remaining ingredients except walnuts; cook 2 to 3 minutes until heated through, stirring frequently. Add pasta to skillet. Toss to coat well; heat through. (If necessary, stir in additional broth 1 tablespoon at a time to reach desired consistency.)
  4. Serve in individual pasta bowls. Sprinkle with walnuts, if desired.

Makes 4 servings.

Nutrition information (1/4 of recipe): 409 calories; 22 g protein; 15 g digestible carbohydrates*; 16 g total fat; 7 g saturated fat; 39 mg cholesterol; 443 mg sodium; 5 g total dietary fiber.

*If traditional pasta is used in this recipe there is a total of 45 g carbohydrate. For more information go to www.DreamfieldsFoods.com.

Posted in all, american, angelhair, family, italian, Low-Digestible-Carbs, main-dish, quick | 4 Comments »

Rustic Sausage & Angel Hair

Friday, September 11th, 2009

From the kitchen of Dreamfields Pasta

Prep Time: 15 minutes
Cook Time: 20 minutes

Ingredients:
1/2 box Dreamfields Angel Hair
1 tablespoon olive oil
1/2 pound hot turkey Italian sausage, casings removed, crumbled
3/4 pound fresh baby Portobello, cremini or white mushrooms, sliced 1/4 inch thick
1 cup coarsely chopped bell pepper (any color or a combination)
1/2 tablespoon dried Italian seasoning blend
1 can (14.5 ounces) diced tomatoes, undrained
2 tablespoons shredded Parmesan cheese
2 tablespoons chopped fresh Italian parsley

Directions:

  1. Cook pasta according to package directions. Drain and return to pan.
  2. Meanwhile, heat oil in large nonstick skillet over medium-high heat. Add sausage; cook about 5 minutes until sausage is cooked through, stirring frequently.
  3. Add mushrooms, bell pepper and Italian seasoning. Reduce heat to medium; continue cooking, 3 to 4 minutes until mushrooms begin to soften, stirring frequently. Stir in tomatoes; cook 5 to 7 minutes until desired consistency, stirring occasionally.
  4. To serve, spoon sauce over pasta and toss. Or, add pasta to skillet with sauce and toss. Garnish with Parmesan cheese and chopped parsley.

Makes 4 servings.

Nutrition information (1/4 of recipe): 336 calories; 19 g protein; 17 g digestible carbohydrates*; 10 g total fat; 3 g saturated fat; 32 mg cholesterol; 716 mg sodium; 8 g total dietary fiber.

*If traditional pasta is used in this recipe there is a total of 47 g carbohydrate. For more information go to www.DreamfieldsFoods.com.

Posted in all, angelhair, family, italian, Low-Digestible-Carbs, main-dish, poultry, quick | No Comments »

Lemony Angel Hair Toss

Friday, September 11th, 2009

From the kitchen of Dreamfields Pasta

Prep Time: 15 minutes
Cook Time: 5 minutes

Ingredients:
1 box Dreamfields Angel Hair
1/3 cup olive oil
1/3 cup fresh lemon juice
1/4 teaspoon salt
2 cups packed baby arugula
2 cups halved cherry and/or grape tomatoes, assorted colors if possible
1/3 cup freshly shredded Parmesan cheese
1/3 cup toasted pine nuts (optional)
Salt and pepper (optional)

Directions:

  1. Cook pasta according to package directions. Drain; rinse in cold water or in ice water until completely cooled and drain well.
  2. Meanwhile, in small bowl, whisk together olive oil, lemon juice and salt. Toss with pasta.
  3. Add arugula, tomatoes and cheese to pasta. Toss gently to combine. Sprinkle with pine nuts and season with salt and pepper, if desired. Serve at room temperature or chilled.

Makes 8 servings.

Nutrition information (1/8 of recipe): 262 calories; 8 g protein; 7 g digestible carbohydrates*; 11 g total fat; 2 g saturated fat; 2 mg cholesterol; 143 mg sodium; 5 g total dietary fiber.

*If traditional pasta is used in this recipe there is a total of 37 g carbohydrate. For more information go to www.DreamfieldsFoods.com.

Posted in all, american, angelhair, family, High-Fiber, Low-Digestible-Carbs, Low-Sodium, mediterranean, quick, salads, side-dish, vegetarian | No Comments »

Easy Mediterranean Angel Hair

Friday, September 11th, 2009

From the kitchen of Dreamfields Pasta

Prep Time: 20 minutes
Cook Time: 10 minutes

Ingredients:
1/2 of a box uncooked Dreamfields Angel Hair
1 tablespoon olive oil
5 cloves garlic, chopped
2 anchovy filets, mashed (optional)
1 can (14 ounces) artichoke hearts, drained, halved, patted dry
2 cups bell pepper strips (1/4-inch wide, assorted colors)
2 tablespoons capers, rinsed and drained (optional)
1/4 cup pitted Kalamata olives, sliced lengthwise into quarters
1/2 cup reduced-sodium, fat free chicken broth
1 tablespoon chopped fresh thyme leaves
1 tablespoon chopped fresh oregano leaves
Feta cheese, crumbled (plain or Mediterranean flavor)

Directions:

  1. Cook pasta according to package directions. Drain; rinse in cold water or in ice water until completely cooled and drain well.
  2. Meanwhile, heat oil in large nonstick skillet over medium heat. Add garlic; stir to coat with oil. Cook about 1 minute to soften, stirring constantly. Stir in anchovies, if desired. Add artichokes; cook 2 to 3 minutes until heated through, stirring occasionally.
  3. Add bell peppers and capers, if desired. Cook and stir about 2 minutes until peppers are just crisp-tender. Stir in olives.
  4. Add broth and pasta to skillet. Toss and heat through until liquid is absorbed. Stir in thyme and oregano. Sprinkle with feta cheese, as desired.

Makes 4 servings.

Nutrition information (1/4 of recipe): 273 calories; 8 g protein; 15 g digestible carbohydrates*; 8 g total fat; 1 g saturated fat; 0 mg cholesterol; 650 mg sodium; 7 g total dietary fiber.

*If traditional pasta is used in this recipe there is a total of 45 g carbohydrate. For more information go to www.DreamfieldsFoods.com.

Posted in all, angelhair, family, Low-Calorie, Low-Cholesterol, Low-Digestible-Carbs, low-fat, Low-Saturated-Fat, main-dish, mediterranean, quick, vegetarian | No Comments »

Stir-fry with Linguine, Beef and Vegetables

Thursday, September 3rd, 2009

From the kitchens of Dreamfields Pasta and Chef Jim Coleman

Prep Time: 25 minutes
Stand Time: 30 minutes
Cook Time: 15 minutes

Ingredients:
3/4 box Dreamfields Linguine
2 tablespoons reduced-sodium soy sauce, divided
2 tablespoons oyster sauce, divided
2 tablespoons white wine, divided
1 tablespoon cornstarch
2 teaspoons dark sesame oil, divided
1 pound beef top sirloin cut 3/4 to 1 inch thick, thinly sliced
2 tablespoons olive oil
3 large garlic cloves, finely chopped
1 cup reduced-sodium, fat free chicken broth, divided
1 pound Chinese broccoli, cut into bite size chunks or florets (see note)
1 teaspoon sugar (optional)
2 tomatoes, thinly sliced
Sesame seeds (optional)
Freshly ground black pepper

Directions:

  1. Cook pasta according to package directions. Drain and return to pan.
  2. Meanwhile, in medium bowl, whisk together 1 tablespoon each soy sauce, oyster sauce and wine. Whisk in cornstarch until smooth. Add 1 teaspoon sesame oil and beef; stir to completely coat beef. Marinate, covered, 30 minutes at room temperature. (Refrigerate if marinating longer than 30 minutes.)
  3. Heat 1 tablespoon olive oil in large nonstick skillet or wok over medium heat. Add garlic; cook and stir until fragrant, about 1 minute. Increase heat to medium-high. Add 1/2 cup broth; bring to boil. Add broccoli; cook 3 to 5 minutes until crisp-tender, stirring frequently. Transfer to plate.
  4. In same skillet, heat 1/2 tablespoon olive oil over medium-high heat. Add 1/2 of beef; cook and stir 2 to 3 minutes or until no pink remains. Transfer to plate with broccoli. Repeat with remaining oil and beef.
  5. Add remaining broth, soy sauce, oyster sauce, wine, sesame oil and sugar, if desired, to the same skillet; bring to boil over medium-high heat scraping up any browned bits from the pan. Add linguine; cook and toss 2 to 3 minutes until liquid has almost completely evaporated. Return beef and broccoli to skillet; add tomato slices and sesame seeds, if desired. Toss to combine. Season with pepper to taste.

Chef’s Note: Broccoli rabe (rapini) or broccoli florets may be substituted for the Chinese broccoli.

Makes 4-6 servings.

Nutrition information (1/4 of recipe): 520 calories; 35 g protein; 19 g digestible carbohydrates*; 16 g total fat; 3 g saturated fat; 59 mg cholesterol; 713 mg sodium; 10 g total dietary fiber.

*If traditional pasta is used in this recipe there is a total of 64 g carbohydrate.

Posted in all, asian, beef, family, High-Fiber, linguine, Low-Digestible-Carbs | 1 Comment »