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:
- Cook pasta according to package directions. Drain; rinse in cold water or in ice water until completely cooled and drain well.
- 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.
- 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.)
- 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.
Recipe sounds great. However, even tho I'm not on a salt-restricted diet, there is too much salt in it. Perhaps a no-salt chicken broth might bring it down.
Anytime I see a recipe that calls for rinsing the pasta after cooking, I think of the awful pasta you get at buffets.
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Unless Dreamfields puts salt in their pasta during manufacturing, you have to salt it during cooking or it'll taste like crap. Rinsing it amounts to washing away the foundation of flavor before you even start using the stuff.
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Be smart; add some sea salt to the pasta water and DON'T RINSE – you'll love the result.
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And if you're on a salt-restricted diet: find somewhere else to cut down. Pasta is too important to compromise.
Joe is not wrong. Timing is everything, especially in pasta. Cook the sauce while the pasta cooks. When the sauce is done, put it into a large serving bowl. When the pasta is al dente, drain it, toss into the bowl and mix together, then plate it. Less work and better food.
I tried this recipe last night and it was good. However, next time I think I will add red pepper flakes to jazz it up a little. Good, though.