Archive for December, 2011

Roasted Vegetables with Rotini & Rosemary Pesto

Wednesday, December 21st, 2011

From the kitchen of Dreamfields Pasta

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:

  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.

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:

  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.

Makes about 2/3 cup.

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

Nutrition information (1/8 of recipe): 520 calories; 26 g protein; 21 g digestible carbohydrates*; 27 g total fat; 5 g saturated fat; 56 mg cholesterol; 798 mg sodium; 8g total dietary fiber.

*If traditional pasta is used in this recipe there is a total of 50 g carbohydrate. For more information go to www.DreamfieldsFoods.com.

Posted in all, family, High-Fiber, Low-Digestible-Carbs, main-dish, poultry, rotini | No Comments »

Seafood Stew with Rotini

Monday, December 5th, 2011

From the kitchen of Dreamfields Pasta

Preparation Time: 20 minutes
Cook Time: 15 minutes

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.

Aïoli

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.)

Makes 6 servings.

Nutrition information (1/6 of recipe): 65 calories; 0 g protein; 2 g total carbohydrates; 6 g total fat; 1 g saturated fat; 9 mg cholesterol; 54 mg sodium; 0g total dietary fiber.

Posted in all, american, family, fish, High-Fiber, Low-Digestible-Carbs, main-dish, quick, rotini | No Comments »