Ingredients:

1 box Dreamfields Elbows
4 medium cloves garlic, excess papery skin removed but not peeled
6 ounces Cabot 50% Reduced Fat Cheddar, grated (about 1 1/2 cups)
1/2 cup Cabot Plain Greek-Style Yogurt or Cabot 2% Plain Greek-Style Yogurt
1/3 cup reduced fat (2%) milk
1 teaspoon Dijon mustard
1 teaspoon salt
1/2 teaspoon ground black pepper

Directions:

1. In large pot, bring about 4 quarts water to boil; add elbows and garlic and cook for 8 minutes.
2. Drain pasta well in colander and return to pot.
3. Remove garlic cloves, slip from skins and mash into paste; scrape into bowl. Add cheese, yogurt, milk, mustard, salt and pepper; whisk together well. Stir into elbows.
4. If mixture has cooled, return pot to low heat and stir elbows just until warmed through (do not overheat or mixture will be less creamy). Serve immediately.

Makes 6 servings.

For more information go to www.DreamfieldsFoods.com.

Ingredients:

2 cups Dreamfields Rotini
1/2 cup thinly sliced red onion
1/2 pound fresh green beans, ends trimmed and cut into 2-inch lengths
4 ounces Cabot 50% Reduced Fat Pepper Jack or 50% Reduced Fat Jalapeno Cheddar, finely diced
1/3 cup coarsely chopped Italian parsley

Dressing:
1 medium clove garlic, peeled
1 teaspoon salt
1 teaspoon freshly grated lemon zest
1/4 cup fresh lemon juice
3 tablespoons extra-virgin olive oil
1 teaspoon Dijon mustard
1/2 teaspoon ground black pepper

Directions:
To make dressing:

1. On cutting board, coarsely chop garlic, then sprinkle with all of salt. With knife blade held sideways, mash garlic and salt into coarse paste. Scrape into small bowl.
2. Add remaining ingredients and whisk together until well blended; set aside.

To make salad:

1. In small bowl, cover red onions with ice water and set aside.
2. Bring large pot of water to boil; add green beans and cook for 3 to 5 minutes or until crisp-tender. Remove with slotted spoon to colander and rinse under cold water until cool. Transfer to large bowl.
3. Add rotini to boiling water and cook until just tender, about 10 minutes. Drain, rinse until cool and add to beans. Squeeze excess water from soaked red onions and add to bowl, along with cheese and parsley. Pour dressing over salad and toss gently until well combined.

Makes 6 servings.

For more information go to www.DreamfieldsFoods.com.

Ingredients:

1 box Dreamfields Linguine
4 medium cloves garlic, excess papery skin removed but not peeled
6 cups small broccoli florets
1 (12-ounce) can evaporated milk
1 tablespoon cornstarch
1 teaspoon Dijon mustard
1 teaspoon salt
1/2 teaspoon ground black pepper
6 ounces Cabot 50% Reduced Fat Cheddar, grated (about 1 1/2 cups)
1 pint grape tomatoes, halved or quartered, depending on size

Directions:

1. In large pot, bring about 4 quarts water to boil; add linguine and garlic and cook for 6 minutes.
2. Add broccoli to pot and continue cooking linguine and broccoli for 3 minutes longer. Reserve about 1/2 cup of pasta water. Drain pasta well in colander and return to pot.
3. Remove garlic cloves, slip from skins and mash into paste; scrape into small bowl. Add evaporated milk, cornstarch, mustard, salt and pepper; whisk until cornstarch is completely dissolved with no small lumps remaining. Pour mixture over linguine and broccoli.
4. Return to medium-high heat and stir until sauce is simmering and creamy. Remove from heat and add cheese, stirring just until melted. If sauce is too thick, add some of reserved pasta water to thin. Stir in tomatoes and serve.

Makes 6 servings.

For more information go to www.DreamfieldsFoods.com.

Preparation Time: 20 minutes
Cook Time: 15 minutes

Ingredients:

1 box Dreamfields Spaghetti
1 pound boneless beef top sirloin steak, about 3/4 to 1 inch thick
2 cloves garlic, minced
2 tablespoons canola or vegetable oil, divided
3 cups broccoli florets
1 medium bell pepper, cut into 1/2-inch thick strips
1 medium onion, cut into 8 wedges
2 to 3 teaspoons minced fresh ginger
1 serrano or other hot chili pepper, minced
1 can (14 ounces) light coconut milk
1/4 cup red curry chili paste
Finely chopped roasted peanuts (optional)

Directions:

1. Cook pasta according to package directions. Drain; return to pan.
2. Meanwhile, cut steak in half lengthwise, then crosswise into 1/4-inch thick slices. Toss with garlic; set aside.
3. Heat 1-1/2 teaspoons oil in large nonstick skillet over medium-high heat. Add half of beef; stir-fry 1 to 2 minutes or until outside of beef is no longer pink. Remove from skillet. Repeat with remaining beef and 1-1/2 teaspoons oil. Remove from skillet.
4. Add remaining 1 tablespoon oil to skillet. Add broccoli, bell pepper and onion. Cook and stir 1 minute. Add 1 to 2 tablespoons water; continue cooking and stirring 1 minute. Stir in ginger and chili pepper. Add combined coconut milk and curry paste to skillet. Bring to boil; reduce heat and simmer 3 to 5 minutes until vegetables are crisp-tender. Return beef to skillet; remove from heat.
5. Toss beef mixture with pasta. Garnish with peanuts, if desired.

Makes 6-8 servings.

Nutrition information (1/6 of recipe): 407 calories; 23 g protein; 13 g digestible carbohydrates*; 13 g total fat; 4 g saturated fat; 40 mg cholesterol; 483 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.

Preparation Time: 20 minutes
Cook Time: 10 minutes

Ingredients:

1 box Dreamfields Penne Rigate
2 cups sugar snap peas
2 cups fresh or frozen green peas
1/4 cup fresh lemon juice
2 teaspoons lemon zest
1/2 teaspoon salt
3 tablespoons olive oil
4 cups baby greens (arugula, spinach or a blend)
1/4 cup chopped fresh herbs (optional, see note)
Shaved Parmesan cheese
Additional lemon zest (optional)

Directions:

1. Cook pasta according to package directions, adding sugar snap and green peas during last 3 minutes of cooking; drain. Rinse with cold water; drain again. Place in large bowl.
2. Meanwhile, combine lemon juice, zest and salt in small bowl. Whisk in oil. Toss with pasta and peas. Gently toss in greens and herbs, if using. Garnish with shaved Parmesan and additional zest, if desired.

Makes 6-8 servings.

Note: For herbs, use one or a combination of: chopped mint, thyme, chives, basil, parsley or other favorites.

Nutrition information (1/6 of recipe): 328 calories; 12 g protein; 16 g digestible carbohydrates*; 8 g total fat; 1 g saturated fat; 0 mg cholesterol; 218 mg sodium; 9 g total dietary fiber.

*If traditional pasta is used in this recipe there is a total of 56 g carbohydrate. For more information go to www.DreamfieldsFoods.com.

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.

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.

Preparation Time: 20 minutes
Cook Time: 10 minutes

Ingredients:

1/2 box Dreamfields Elbows
1 tablespoon canola or vegetable oil
1 cup chopped onion or leek
1 cup chopped carrots
1 cup sliced celery
1 cup chopped bell pepper
2 cups broccoli slaw
2 teaspoons poultry seasoning
6 cups reduced-sodium, fat free chicken broth
3 cups chopped or shredded cooked turkey
Salt
Black pepper

Directions:

1. Cook pasta according to package directions. Drain and return to pan, reserving one cup pasta water.
2. Meanwhile, heat oil in Dutch oven over medium-high heat until hot. Add onion, carrots, celery and bell pepper; cook 2 minutes, stirring occasionally. Add broccoli slaw; continue cooking 1 minute or until vegetables are crisp-tender, stirring frequently. Stir in poultry seasoning. Cook and stir to blend into vegetables.
3. Add chicken broth; bring to boil. Reduce heat; simmer 5 minutes. Stir in turkey; heat through. Add pasta water if more liquid is desired.
4. Divide pasta among 8 bowls. Ladle soup over pasta. Season with salt and pepper, as desired.

Makes 8 servings.

Nutrition information (1/8 of recipe): 301 calories; 25 g protein; 11 g digestible carbohydrates*; 5 g total fat; 1 g saturated fat; 40 mg cholesterol; 498 mg sodium; 6g total dietary fiber.

*If traditional pasta is used in this recipe there is a total of 41 g carbohydrate. For more information go to www.DreamfieldsFoods.com.

Preparation Time: 20 minutes
Cook Time: 15 minutes

Ingredients:

1/2 box Dreamfields Angel Hair
1-1/2 pounds summer squash (such as zucchini, yellow, pattypan)
2 tablespoons olive oil
4 cloves garlic, minced
1/2 teaspoon crushed red pepper flakes
1 tablespoon chopped fresh parsley
1/2 teaspoon grated nutmeg
Salt and pepper
1/2 cup white wine or chicken broth
1 tablespoon chopped fresh mint
1/2 cup shredded Parmesan cheese, divided

Directions:

1. Coarsely shred squash using largest hole in box grater. Place in colander or strainer to drain off liquid, about 10 minutes.
2. Meanwhile, cook pasta according to package directions. Drain and return to pan; cover and keep warm.
3. Heat oil in large nonstick skillet over medium heat until hot. Add garlic, red pepper flakes and parsley. Cook 2 minutes or until garlic is golden brown. Stir in squash, nutmeg, salt and pepper. Cook about 5 minutes until squash wilts and begins to brown. Add wine. Cook about 5 minutes until squash is tender and wine has evaporated, stirring frequently. Stir in mint; simmer 2 to 3 minutes. Remove from heat.
4. Toss squash mixture with pasta and half of Parmesan cheese; sprinkle with remaining cheese.

Makes 4 servings.

Nutrition information (1/4 of recipe): 319 calories; 12 g protein; 12 g digestible carbohydrates*; 11 g total fat; 3 g saturated fat; 7 mg cholesterol; 197 mg sodium; 6 g total dietary fiber.

*If traditional pasta is used in this recipe there is a total of 42 g carbohydrate. For more information go to www.DreamfieldsFoods.com.

Preparation Time: 20 minutes
Cook Time: 15 minutes
Marinating Time: 30 minutes

Ingredients:

1 box Dreamfields Penne Rigate
1/2 cup lime juice
1/2 cup dry white wine
1-1/2 cups fresh pineapple chunks (1/2-inch pieces), divided
1 cup chopped fresh mango (1/2-inch pieces), divided
1/2 cup chopped green onions
1/2 cup chopped fresh cilantro
2 mahi-mahi or grouper fillets (8 to 10 ounces each)
4 tablespoons olive oil
2 small Thai red hot peppers or jalapeño peppers, finely chopped
4 cloves garlic, minced
1 can (15 ounces) black beans, rinsed, drained
Chopped cilantro, optional

Directions:

1. For salsa, place lime juice, wine, 1 cup pineapple, 1/2 cup mango, green onions and cilantro in bowl of food processor or blender container. Pulse to coarsely chop and blend.
2. Wash mahi-mahi fillets; pat dry. Place 1/2 cup salsa in glass dish (or food-safe plastic bag); reserve remaining salsa. Add fish; turn to coat with salsa. Refrigerate, covered, 30 minutes.
3. Meanwhile, cook pasta according to package directions. Drain and return to pan.
4. Heat oil in large nonstick skillet over medium-high heat until hot. Add peppers and garlic; cook until sizzling, about 1 minute. Remove fish from salsa; pat dry. Place fish in skillet. Cook about 2 minutes until browned; turn and cook 2 minutes to sear on both sides. (Reduce heat if browning too quickly.) Pour reserved salsa around fish. Continue cooking 4 minutes or until cooked through (fish flakes easily when tested with fork). Remove fish from skillet; set aside. Add beans to skillet; cook until sauce is desired consistency, stirring occasionally. Remove from heat.
5. Add pasta to skillet; toss to combine. Add remaining pineapple and mango; toss to combine. Place fish on pasta; sprinkle with cilantro, if desired.

Makes 6 servings.

Nutrition information (1/6 of recipe): 483 calories; 27 g protein; 31 g digestible carbohydrates*; 11 g total fat; 2 g saturated fat; 55 mg cholesterol; 159 mg sodium; 11 g total dietary fiber.

*If traditional pasta is used in this recipe there is a total of 70 g carbohydrate. For more information go to www.DreamfieldsFoods.com.

Preparation Time: 15 minutes
Cook Time: 15 minutes

Ingredients:

1/2 box Dreamfields Spaghetti
2 teaspoons olive or vegetable oil
2 teaspoons minced garlic
1 medium zucchini, cut lengthwise in half, then into 1/2-inch thick slices
3 medium tomatoes, coarsely chopped
1/2 cup reduced-sodium, fat free chicken broth or vegetable broth
2 cups cooked chicken pieces or strips**
1/4 cup sliced fresh basil
2 tablespoons shredded Parmesan cheeses

Directions:

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.

Makes 4 servings.

Nutrition information (1/4 of recipe): 351 calories; 29 g protein; 10 g digestible carbohydrates*; 9 g total fat; 2 g saturated fat; 64 mg cholesterol; 191 mg sodium; 6 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.

**Use rotisserie chicken, packaged, precooked chicken strips or left over grilled or broiled chicken.

Preparation Time: 20 minutes
Cook Time: 10 minutes

Ingredients:
1 box Dreamfields Rotini or Penne Rigate
4 cups mix-ins (see below)
Dressing: Herbed Vinaigrette (recipe follows) OR
Homestyle Peppery Buttermilk (recipe follows)

Directions:

1. Cook pasta according to package directions; drain. Rinse with cold water; drain again.
2. Add desired mix-ins and half of dressing. Toss to coat. Serve immediately or cover and refrigerate up to 8 hours; toss again before serving. Add additional dressing, as desired.

Makes 8 servings.

Suggested Mix-Ins:

• Crisp-tender cooked vegetables: green beans, broccoli, asparagus, corn, sugar snap peas, green peas, edamame, zucchini, yellow squash
• Raw vegetables: shredded or sliced carrots, tomatoes, cucumber, bell pepper, celery, avocado, spinach, radish, onions
• Other: olives, cheese – shredded or crumbled, herbs
• Meats: Salami strips, cooked chicken, tuna, shrimp, crabmeat, ham, beef steak slices, prosciutto

Herbed Vinaigrette
Preparation Time: 10 minutes

Ingredients:
1/2 cup white wine vinegar or rice vinegar
1/3 cup olive oil
1 tablespoon Dijon mustard
1 clove garlic, minced
1/4 cup finely chopped fresh herbs such as thyme, basil, rosemary, parsley

Directions:

1. In small bowl, whisk together vinegar and oil. Whisk in mustard and garlic. Add herbs.

Makes 3/4 cup.

Homestyle Peppery Buttermilk Dressing
Preparation Time: 10 minutes

Ingredients:
1/2 cup lowfat buttermilk
1/2 cup light mayonnaise or salad dressing
1/4 cup chopped fresh parsley
1 teaspoon no-salt garlic and herb seasoning blend
1/4 teaspoon salt
Coarse-ground black pepper

Directions:

1. In small bowl, stir together buttermilk and mayonnaise. Add remaining ingredients; stir to mix well. Add additional buttermilk if needed for consistency. Let stand about 10 minutes to thicken.

Makes 1 cup.

Nutrition information (1/8 of recipe prepared with 1 cup cooked ham, 1/2 cup sliced squash, 1/2 cup green peas, 1/2 cup black olives, 1/2 cup sliced bell pepper, 1 cup sliced cucumber and half of Herbed Vinaigrette)239 calories; 10 g protein; 8 g digestible carbohydrates*; 6 g total fat; 0.70 g saturated fat; 8 mg cholesterol; 280 mg sodium; 5 g total dietary fiber.

*If traditional pasta is used in this recipe there is a total of 38 g carbohydrate. For more information go to www.DreamfieldsFoods.com.

Preparation Time: 20 minutes
Cook Time: 12 minutes

Ingredients:
1/2 box Dreamfields Angel Hair
1/2 cup thinly sliced green onions, green part only
1 tablespoon sesame oil
1/2 cup reduced-sodium, fat free chicken broth, vegetable broth or white wine
2 teaspoons cornstarch
2 teaspoons reduced-sodium soy sauce, divided
1 pork tenderloin (about 1 pound), trimmed
2 tablespoons hoisin sauce
2 teaspoons shredded fresh ginger
2 teaspoons minced garlic
2 teaspoons olive or peanut oil
1 cup snow peas, strings removed
1 cup bell pepper strips (about 1/4 inch thick)
1 cup coarsely shredded carrots

Directions:

1. Cook pasta according to package directions. Drain; return to pan. Toss with green onions and sesame oil; set aside.
2. In small bowl, stir together broth and cornstarch until cornstarch is dissolved. Stir in 1 teaspoon soy sauce; set aside.
3. Cut pork into 1/4-inch thick slices. In small bowl, stir together hoisin sauce, shredded ginger, garlic and remaining 1 teaspoon soy sauce. Add pork; stir to coat completely. Set aside.
4. Heat olive oil in large nonstick skillet over medium-high heat until hot. Add snow peas; cook and stir 1 minute. Add bell pepper and carrots; cook and stir 2 to 3 minutes until vegetables are crisp-tender. Remove from skillet.
5. Add half of pork to same skillet; cook and stir 2 minutes, just until cooked through. Remove from skillet. Repeat with remaining pork. (If pork is sticking to pan, add additional oil, 1 teaspoon at a time.) Return cooked pork to skillet. Stir cornstarch mixture to combine. Add to pork. Cook and stir until thickened and clear. Return vegetables to skillet and heat through.
6. Serve pork and vegetables over pasta.

Makes 4-6 servings.

Nutrition information (1/4 of recipe): 390 calories; 30 g protein; 17 g digestible carbohydrates*; 10 g total fat; 2 g saturated fat; 61 mg cholesterol; 363 mg sodium; 7 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.

Preparation Time: 20 minutes
Cook Time: 16 minutes

Ingredients:
1 box Dreamfields Angel Hair
2 tablespoons olive oil
1/2 cup chopped green onion
2 tablespoons chopped fresh parsley
1 tablespoon minced garlic
1/2 cup julienne or thickly shredded carrots
1/2 to 1 teaspoon crushed red pepper flakes
Salt and pepper
1 cup (8 ounces) marinara sauce
2 tablespoons sliced fresh basil
1 pound tilapia fillets (2 to 4 fillets)
1/4 cup fresh lemon juice
1/2 cup dry white wine
1/2 cup shredded Parmesan cheese
1/4 cup toasted sliced almonds

Directions:

1. Heat oil in large nonstick skillet over medium-high heat until hot. Add onion, parsley, garlic and carrots; stir well. Add red pepper flakes, salt and pepper. Continue cooking about 5 minutes, until onion is browned, stirring frequently. Add marinara sauce and fresh basil. Cook 4 minutes, stirring occasionally.
2. Meanwhile, cook pasta according to package directions.
3. Place tilapia fillets in skillet. Pour lemon juice and wine over fish. Cook 2 minutes; turn carefully with spatula. Continue cooking 2 minutes or until cooked through (fish flakes easily when tested with fork). Remove from heat. Remove fish from skillet. Cut into 1-inch wide pieces.
4. Drain pasta; toss pasta with sauce in skillet. Gently stir in fish. Top with Parmesan cheese and toasted almonds.

Makes 6 servings.

Note: To toast almonds, spread on rimmed baking pan. Place in 350°F oven 8 minutes or until lightly browned, stirring occasionally. Remove from oven; cool completely.

Nutrition information (1/6 of recipe): 440 calories; 28 g protein; 16 g digestible carbohydrates*; 12 g total fat; 3 g saturated fat; 39 mg cholesterol; 325 mg sodium; 8 g total dietary fiber.

*If traditional pasta is used in this recipe there is a total of 55 g carbohydrate. For more information go to www.DreamfieldsFoods.com.

Preparation Time: 15 minutes
Cook Time: 20 minutes

Ingredients:
1 box Dreamfields Rotini
2 teaspoons ground cumin
1 teaspoon chipotle chili powder
4 teaspoons olive oil, divided
1 pork tenderloin (about 1 pound), trimmed (cut into 1-inch pieces)
1 medium onion, coarsely chopped
1-1/2 cups reduced-sodium, fat free chicken broth
1-1/4 cups prepared salsa verde
1 can (about 15 ounces) black beans, rinsed, drained, optional
6 lime wedges
Chopped avocado, optional
Light sour cream, optional
Chopped cilantro, optional

Directions:

1. Cook pasta according to package directions. Drain and return to pan; cover and keep warm.
2. In medium bowl, stir together cumin, chili powder and 2 teaspoons oil. Add pork; stir to coat completely. Set aside.
3. Heat remaining 2 teaspoons oil in large nonstick skillet over medium-high heat until hot. Add pork. Cook about 5 to 7 minutes until browned and cooked through, turning occasionally. (Reduce heat if pork is browning too quickly.) Remove from skillet; set aside.
4. Add onion and 2 tablespoons broth to skillet; cook and stir over medium-high heat (stirring up any browned bits from pan) about 3 minutes, until onions are crisp-tender. Stir in salsa, remaining broth, and beans, if using. Bring to boil. Reduce heat and simmer 5 minutes, stirring occasionally.
5. Return pork to skillet. Heat through. Portion pasta into individual serving dishes. Top with stew. Serve with lime wedges. Garnish with avocado, sour cream and cilantro if desired.

Makes 6 servings.

Nutrition information (1/6 of recipe): 361 calories; 24 g protein; 13 g digestible carbohydrates*; 7 g total fat; 1 g saturated fat; 41 mg cholesterol; 575 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.

Preparation Time: 30 minutes
Cook Time: 60 minutes
Standing Time: 10 minutes

Ingredients:
16 uncooked Dreamfields Lasagna noodles
4 cups (32 ounces) prepared marinara sauce
1 container (10 ounces) prepared refrigerated light Alfredo sauce (1 cup)
2 tablespoons olive oil
1 tablespoon minced garlic
1 tablespoon finely chopped red onion
1-1/2 cups thinly sliced mushrooms
9 ounces fresh spinach leaves, chopped
1 tablespoon each chopped fresh parsley and chopped fresh basil
1/3 cup dry red wine or chicken broth
Salt and pepper
1 carton (15 ounces) part-skim ricotta cheese
1 cup finely shredded part-skim mozzarella cheese
1/2 cup grated Parmesan cheese
Fresh basil leaves, cut into thin strips, optional

Directions:

1. Cook pasta according to package directions; drain. Rinse with cold water; drain again. Set aside.
2. In medium bowl, stir together marinara and Alfredo sauces until uniform in color. Set aside.
3. Heat olive oil in large nonstick pan over medium-high heat until hot. Add garlic and onion; cook 1 minute until soft. Add mushrooms, spinach, herbs and wine. Season with salt and pepper, as desired. Cook 5 minutes, stirring frequently. Remove from heat.
4. Spray 9 x 13 x 2-inch and 9 x 9-inch baking dishes with nonstick cooking spray. Spread 1 cup of sauce in bottom of 9 x 13-inch dish and 1/2 cup in 9 x 9-inch dish.
5. Lay noodles on cutting board or counter top; pat dry. Spread 1 tablespoon of ricotta cheese evenly over each noodle. Next, spread 1-1/2 tablespoons of sauce, then 1-1/2 tablespoons of spinach mixture uniformly over each lasagna noodle. Roll lasagna noodle gently but firmly. Place lasagna rolls in baking dishes seam-side down (10 lasagna rolls will fit in 9 x 13 dish and 6 in 9 x 9 dish). Pour 3/4 cup sauce over the top of 9 x 13 dish and 1/2 cup over 9 x 9 dish. Top with mozzarella and Parmesan cheeses. Cover with foil. Bake in preheated 375°F oven 45 minutes. Remove foil; continue baking 10 minutes, until browned and bubbly. Remove from oven; let stand 10 minutes before serving.
6. Garnish with additional fresh basil, if desired.

Makes 8 servings.

Nutrition information (1/8 of recipe): 535 calories; 25 g protein; 30 g digestible carbohydrates*; 20g total fat; 9 g saturated fat; 41 mg cholesterol; 944 mg sodium; 9 g total dietary fiber.

*If traditional pasta is used in this recipe there is a total of 66 g carbohydrate. For more information go to www.DreamfieldsFoods.com.

Preparation Time: 20 minutes
Cook Time: 35 minutes
Mushroom Hydration: 20 minutes

Ingredients:
1 box Dreamfields Penne Rigate or Rotini
2 medium eggplants (about 3/4 pound each)
2 tablespoons olive oil
1/2 cup chopped fresh parsley
1 tablespoon each chopped fresh rosemary, minced garlic and finely chopped red onion
1 cup each sliced porcini (dry), portobello (fresh) and shiitake (fresh) mushrooms (see note below)
1/2 cup dry red wine
2 cups (16 ounces) prepared marinara sauce
1/2 teaspoon salt
1 teaspoon pepper
1/2 cup shredded Parmesan cheese
Shredded Parmesan cheese, optional

Directions:

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.

Note: To hydrate porcini mushrooms, cover mushrooms with hot water. Allow to stand about 20 minutes to soften; drain.

Makes 6 servings.

Nutrition information (1/6 of recipe): 397 calories; 14 g protein; 25 g digestible carbohydrates*; 10 g total fat; 2 g saturated fat; 6 mg cholesterol; 641 mg sodium; 12 g total dietary fiber.

*If traditional pasta is used in this recipe there is a total of 65 g carbohydrate. For more information go to www.DreamfieldsFoods.com.

Preparation Time: 20 minutes
Cook Time: 22 minutes

Ingredients:
1/2 box Dreamfields Linguine
2 teaspoons olive oil
1 tablespoon minced garlic
4 cups butternut squash pieces (about 1-inch pieces)
1/2 cup dry white wine or reduced-sodium, fat free chicken broth
1/4 teaspoon salt
1/4 cup chopped fresh sage or 4 teaspoons dried sage
1/4 cup crumbled goat cheese, blue cheese or shredded Parmesan cheese
Crumbled cooked prosciutto or bacon, optional
Additional cheese, optional
Toasted chopped walnuts, optional

Directions:

1. Cook pasta according to package directions. Drain and return to pan; cover and keep warm.
2. Meanwhile, in large nonstick skillet, heat olive oil over medium heat. Add garlic; cook and stir until fragrant, about 1 minute. Stir in squash, wine and salt. Simmer 12 to 15 minutes just until squash is tender, stirring occasionally. Stir in sage.
3. Toss squash with pasta and cheese. Sprinkle with prosciutto, additional cheese and walnuts, as desired.

Makes 4 to 6 servings.

Nutrition information (1/4 of recipe): 304 calories; 9 g protein; 23 g digestible carbohydrates*; 6 g total fat; 2 g saturated fat; 7 mg cholesterol; 213 mg sodium; 7 g total dietary fiber.

*If traditional pasta is used in this recipe there is a total of 52 g carbohydrate. For more information go to www.DreamfieldsFoods.com.

Preparation Time: 20 minutes
Cook Time: 20 minutes
Mushroom Hydration: 20 minutes

Ingredients:
1 box Dreamfields Spaghetti
2 tablespoons olive oil
1/2 cup chopped fresh parsley
1/2 cup chopped red onion
1 tablespoon minced garlic
1 cup halved red and/or yellow cherry tomatoes
3 cups sliced porcini (dry), shiitake (fresh), portabella (fresh) or white (fresh) mushrooms, in any combination, stems removed (see note below)
1/4 cup fresh lemon juice
1/2 cup dry white wine
1 teaspoon pepper
1/2 teaspoon salt
1/2 cup shredded Parmesan cheese

Directions:

1. Heat oil in large nonstick skillet over medium-high heat until hot. Add parsley, onion and garlic; cook 1 to 2 minutes or until sizzling. Add tomatoes; cook 2 to 3 minutes until tomatoes start to soften. Stir in mushrooms; cook until tender, about 5 minutes, stirring often.
2. Stir in lemon juice and wine. Simmer 5 minutes, stirring frequently. Add pepper and salt. Remove from heat.
3. Meanwhile, cook pasta according to package directions. Drain; add to skillet and toss with tomato mixture and Parmesan cheese.

Note: To hydrate porcini mushrooms, cover mushrooms with hot water. Allow to stand about 20 minutes to soften; drain. Or use room temperature water and allow to stand 45 minutes to an hour. Drain; gently rinse under cold water and pat dry.

Makes 6 to 8 servings.

Nutrition information (1/6 of recipe): 319 calories; 12 g protein; 12 g digestible carbohydrates*; 8 g total fat; 2 g saturated fat; 5 mg cholesterol; 330 mg sodium; 7 g total dietary fiber.

*If traditional pasta is used in this recipe there is a total of 52 g carbohydrate. For more information go to www.DreamfieldsFoods.com.

Preparation Time: 10 minutes
Cook Time: 13 minutes

Ingredients:
1 box Dreamfields Elbows
1 cup prepared light Alfredo sauce
2 cups shredded reduced fat Cheddar Cheese or part-skim mozzarella cheese or a combination
1/2 cup skim milk

Directions:

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.

Stir-ins: Cooked chicken, turkey, ham cubes, hot dog pieces, meatballs, cooked chicken or turkey sausage, cooked broccoli florets, green peas, chopped tomato or halved cherry tomatoes.

Makes 6 servings.

Nutrition information (1/6 of recipe): 385 calories; 20 g protein; 11 g digestible carbohydrates*; 13 g total fat; 7 g saturated fat; 35 mg cholesterol; 570 mg sodium; 6 g total dietary fiber.

*If traditional pasta is used in this recipe there is a total of 51 g carbohydrate. For more information go to www.DreamfieldsFoods.com.

View more SPLENDA® Recipes Here

Ingredients:
4 ounces dry spaghetti or capellini
Dressing
1 tablespoon minced ginger
3 tablespoons SPLENDA^® No Calorie Sweetener, Granulated
1 tablespoon ketchup
1/4 cup lite soy sauce
1/4 teaspoon Chinese chile paste (add more if you want it spicier)
1 tablespoon water
2 tablespoons fresh lime juice
1 teaspoon sesame oil or vegetable oil
2 cups mixed salad greens

Directions:

Makes 4 servings.

Preparation Time: 25 minutes
Cook Time: 10 minutes

Ingredients:
2 cups Dreamfields Penne Rigate
6 tablespoons reduced-fat mayonnaise
1-1/2 tablespoons balsamic vinegar
1-1/2 tablespoons Dijon mustard
1 tablespoon fresh lemon juice
1 tablespoon fresh tarragon, chopped
1 medium shallot, finely chopped
1 pound asparagus, ends trimmed, blanched, cut into
1-inch pieces (see note)
1/2 pound cold smoked salmon, cut into 1/2-inch pieces
Kosher salt and freshly ground black pepper
1/4 cup chopped chives

Directions:

1. Cook pasta according to package directions; drain. Rinse with cold water; drain again.
2. Meanwhile, in medium bowl, stir together mayonnaise, vinegar, mustard, lemon juice and tarragon. Add chopped shallot.
3. In large bowl, toss together asparagus, salmon and pasta. Add dressing; toss gently to coat. Season with salt and pepper, as desired. Sprinkle with chopped chives.

Note: To blanch asparagus, place spears in boiling, salted water and cook until crisp-tender, about 2 to 4 minutes depending on size of asparagus spears. Drain and rinse in cold water or ice water until cooled.

Makes 4 servings.

Nutrition information (1/4 of recipe): 302 calories; 17 g protein; 13 g digestible carbohydrates*; 10 g total fat; 2 g saturated fat; 23 mg cholesterol; 745 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.

Ingredients:
1 box Dreamfields Spaghetti
2 cups packed fresh basil leaves
1/3 cup pine nuts
1/3 cup extra virgin olive oil
3 medium cloves garlic
Salt and freshly ground black pepper, to taste

Directions:

1. Cook pasta according to package directions.
   
2. Meanwhile, combine remaining ingredients in bowl of food processor. Pulse to combine. Process until desired consistency.
3. Drain spaghetti; transfer to large bowl. Add pesto; toss to coat.

Makes 6 servings.

Nutrition information (1/6 of recipe): 374 calories; 10 g protein; 8 g digestible carbohydrates*; 18 g total fat; 2 g saturated fat; 0 mg cholesterol; 16 mg sodium; 6 g total dietary fiber.

*If traditional pasta is used in this recipe there is a total of 48 g carbohydrate. For more information go to www.DreamfieldsFoods.com.

Variation: SHERRI’S PESTO-CHICKEN PASTA
Toss 3/4 pound cooked chicken breast (cut into strips) in the pesto-pasta mixture.

Nutrition information (1/6 of recipe): 467 calories; 27 g protein; 8 g digestible carbohydrates*; 20 g total fat; 3 g saturated fat; 48 mg cholesterol; 58 mg sodium;
6 g total dietary fiber.

*If traditional pasta is used in this recipe there is a total of 48 g carbohydrate. For more information go to www.DreamfieldsFoods.com.

Preparation Time: 20 minutes
Cook Time: 30 minutes

Ingredients:
1 cup uncooked Dreamfields Rotini
2 tablespoons olive oil
3 boneless, skinless chicken breast halves (about 3/4 pound total), diced
1 small onion, chopped
6 cloves garlic, chopped
2 tablespoons chile powder
1 tablespoon ground cumin
1 tablespoon dried oregano
1 carton (48 ounces) reduced-sodium, fat free chicken broth
1 can (15 ounces) black beans, rinsed and drained
1 cup fresh or frozen corn
1 to 2 jalapeño chiles, seeded and diced
1/2 cup chopped cilantro
1/2 cup (2 ounces) shredded sharp Cheddar cheese

Directions:

1. Cook pasta according to package directions. Drain and return to pan.
2. Meanwhile, in large stockpot or Dutch oven, heat oil over medium-high heat. Add chicken; cook 3 to 5 minutes or until chicken is cooked through, stirring frequently. Remove with slotted spoon; set aside.
3. Reduce heat to medium. Add onion; sauté about 2 minutes or until translucent. Stir in garlic, chili powder, cumin and oregano; sauté 2 minutes, stirring frequently. Add broth, beans, corn and jalapeños. Increase heat to high; bring to boil. Reduce heat and simmer, uncovered, 20 minutes.
4. To serve, add half of pasta, chicken and cilantro to soup. Divide remaining pasta, chicken and cilantro among 4 soup bowls. Ladle hot soup into bowls. Top with cheese.

Makes 4 servings.

Nutrition information (1/4 of recipe): 467 calories; 38 g protein; 35 g digestible carbohydrates*; 16 g total fat; 5 g saturated fat; 65 mg cholesterol; 973 mg sodium; 12 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.

Preparation Time: 15 minutes
Cook Time: 15 minutes

Ingredients:
8 ounces uncooked Dreamfields Linguine (Note: Two ounces of uncooked linguine is equal to a 1/2-inch circle of linguine.)
2 cups milk, divided
2 tablespoons cornstarch
1/4 cup unsweetened cocoa powder
3 tablespoons maple syrup
1/2 teaspoon ground cinnamon
Cinnamon or vanilla frozen yogurt or ice cream
Shaved white chocolate, diced mango and strawberries (optional)

Directions:

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.

Makes 4-6 servings.

Nutrition information (1/4 of recipe): 317 calories; 12 g protein; 27 g digestible carbohydrates*; 4 g total fat; 2 g saturated fat; 10 mg cholesterol; 63 mg sodium; 7 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.

Preparation Time: 20 minutes
Cook Time: 40 minutes

Ingredients:
1 box Dreamfields Elbows
1 tablespoon olive oil
2 large shallots, thinly sliced
6 cloves garlic, chopped
1-1/4 pounds Italian-style turkey sausage (casing removed)
1 can (28 ounces) diced tomatoes, undrained
1/4 teaspoon crushed red pepper flakes
Herbed Ricotta (see recipe below)
3/4 cup shredded part-skim mozzarella cheese
Salt and pepper

Directions:

1. Cook pasta according to package directions. Drain and return to pan.
2. Meanwhile, in large nonstick skillet, heat oil over medium-high heat. Add shallots and garlic; cook and stir 1 minute. Add sausage; cook, breaking into crumbles, about 5 minutes until sausage is browned and cooked through, stirring frequently.
3. Add tomatoes and red pepper flakes to skillet; cook 5 minutes to heat through, stirring occasionally.
4. Combine pasta and Herbed Ricotta. Add sausage mixture. Season with salt and pepper, as desired. Spoon into 3-quart casserole dish sprayed with nonstick cooking spray. Top with mozzarella. Bake at 375*F for 30 minutes or until heated through.

Herbed Ricotta
Combine all ingredients in a large bowl; mix well:
1 container (15 ounces) part-skim ricotta
1 cup shredded part-skim mozzarella cheese
1/2 cup minced fresh parsley
1/3 cup grated Parmesan cheese
2 tablespoons chopped fresh basil
2 tablespoons chopped fresh oregano

Makes 9 servings.

Nutrition information (1/9 of recipe): 434 calories; 31 g protein; 16 g digestible carbohydrates*; 17 g total fat; 7 g saturated fat; 77 mg cholesterol; 730 mg sodium; 6 g total dietary fiber.

*If traditional pasta is used in this recipe there is a total of 42 g carbohydrate. For more information go to www.DreamfieldsFoods.com.

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.

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.

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.

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.

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.

Prep Time: 15 minutes
Bake Time: 20 minutes

Ingredients:
1 box uncooked Dreamfields Linguine
1 medium onion, quartered
5 cloves garlic
3 tablespoons olive oil
1 tablespoon dried or 3 tablespoons fresh basil
1 tablespoon dried or 3 tablespoons fresh oregano
1 can (28 ounces) crushed tomatoes
1/2 cup red wine
1/2 cup tomato puree
Salt and ground black pepper

Directions:

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.

Server Note: Sauce recipe can be doubled or tripled. Freeze up to 2 months.

Makes 4 servings.

Nutrition information (1/4 of recipe): 526 calories; 16 g protein; 31 g digestible carbohydrates*; 13 g total fat; 2 g saturated fat; 0 mg cholesterol; 411 mg sodium; 14 g total dietary fiber.

*If traditional pasta is used in this recipe there is a total of 91 g carbohydrate.

Preparation Time: 20 minutes
Cook Time: 15 minutes

Ingredients:
1 box uncooked Dreamfields Rotini
2 tablespoons olive oil
3/4 cup sliced fresh mushrooms (such as cremini, shiitake, button or baby portabella)
1 small onion, thinly sliced
4 cloves garlic, minced
2 small to medium zucchini, cut lengthwise and then cut crosswise into 1/2-inch pieces
2 small to medium yellow squash, cut lengthwise and then cut crosswise into 1/2-inch pieces
4 medium tomatoes, coarsely chopped
1/3 cup dry white wine
1/2 cup crumbled creamy goat cheese
2 tablespoons chopped fresh basil
Kosher salt and freshly ground black pepper

Directions:

1. Cook pasta according to package directions. Drain and return to pan.
2. Meanwhile, heat oil in large skillet over medium to medium-high heat. Add mushrooms, onion and garlic. Cook about 5 minutes until mushrooms have released most of their liquid, stirring occasionally. Add zucchini, yellow squash and tomatoes; cook 2 minutes or until squash are crisp tender, stirring frequently.
3. Add wine to skillet. Continue cooking and stirring 2 minutes. Reduce heat to medium-low; stir in goat cheese and basil. Add pasta; toss to coat. Season with salt and pepper as desired.

Makes 6 servings.

Nutrition information (1/6 of recipe): 333 calories; 12 g protein; 14 g digestible carbohydrates*; 9 g total fat; 3 g saturated fat; 7 mg cholesterol; 73 mg sodium; 8 g total dietary fiber.

*If traditional pasta is used in this recipe there is a total of 54 g carbohydrate. For more information go to www.DreamfieldsFoods.com.

Prep Time: 20 minutes
Cook Time: 8 minutes
Chill Time: 4 hours

Ingredients:

1 box uncooked Dreamfields Elbows
1 can (14 ounces) artichoke hearts (packed in water; quarter if whole)
1/2 cup crumbled feta cheese
3 ripe tomatoes, seeded and chopped
1/2 cup jarred roasted red peppers, diced
1/4 cup chopped pitted Kalamata or black olives
1/2 cup low-fat mayonnaise (more if desired)
1/4 cup chopped fresh basil or 1 tablespoon dried basil
1/4 cup chopped fresh oregano or 1 tablespoon dried oregano
2 tablespoons rice vinegar
Kosher salt and freshly ground black pepper

Directions:

1. Cook pasta according to package directions. Drain; rinse with cold water and drain again.
2. In large bowl combine pasta, artichoke hearts, feta cheese, tomatoes, red peppers and olives.
3. In medium bowl combine mayonnaise, herbs and vinegar. Stir to combine. Add to pasta mixture; toss until well coated (add extra vinegar if necessary for consistency). Season with salt and pepper as desired.
4. Refrigerate, covered, 4 hours or overnight to chill completely.

Makes 6 main dish servings.

Nutrition information (1/6 of recipe): 365 calories; 12 g protein; 18 g digestible carbohydrates*; 11 g total fat; 3 g saturated fat; 20 mg cholesterol; 863 mg sodium; 8 g total dietary fiber.

*If traditional pasta is used in this recipe there is a total of 58 g carbohydrate. For more information go to www.DreamfieldsFoods.com.

Prep Time: 20 minutes
Cook Time: 15 minutes

Ingredients:
1/2 of a box uncooked Dreamfields Angel Hair
2 tablespoons olive oil, divided
1 pound large raw shrimp, peeled and deveined
4 cloves garlic, chopped
1/4 to 1/2 teaspoon crushed red pepper flakes
1 can (28 ounces) Italian-style diced tomatoes, undrained
1/2 cup dry white wine
1/4 cup chopped fresh parsley
1/4 cup chopped fresh basil
3 tablespoons freshly grated Parmesan cheese
Chopped basil (optional)
Kosher salt and freshly ground black pepper

Directions:

1. Cook pasta according to package directions; drain and return to pan.
2. Meanwhile, heat olive oil in large skillet over medium-high heat. Add shrimp; cook 3 to 5 minutes, until cooked through. Add garlic and crushed red pepper flakes; cook until garlic is tender, about 1 minute, stirring constantly. (Do not let garlic burn.) Remove shrimp from skillet; set aside.
3. Stir tomatoes, wine, parsley and basil into skillet. Continue cooking until liquid is reduced by half, about 5 to 8 minutes, stirring occasionally. Add shrimp and pasta to skillet. Continue cooking just to heat through, stirring occasionally. Sprinkle with Parmesan cheese and additional chopped basil, if desired. Season with salt and pepper as desired.

Makes 4 to 6 servings.

Nutrition information (1/4 of recipe): 461 calories; 33 g protein;
18 g digestible carbohydrates*; 13 g total fat; 2 g saturated fat; 225 mg cholesterol;
776 mg sodium; 6 g total dietary fiber.

*If traditional pasta is used in this recipe there is a total of 48 g carbohydrate. For more information go to www.DreamfieldsFoods.com.

Prep Time: 20 minutes
Cook Time: 30 minutes

Ingredients:

1 box uncooked Dreamfields Spaghetti
1/3 cup olive oil
1-1/2 pounds boneless, skinless chicken thighs, cut into bite-sized pieces
7 cloves garlic, minced
2 cans (14.5 ounces each) diced tomatoes, drained (reserve liquid)
15 Kalamata or black olives, pitted and finely chopped
4 anchovy fillets, finely chopped (optional)
3 tablespoons capers, drained (optional)
3 tablespoons tomato puree
1/2 teaspoon crushed red pepper flakes, or to taste
Kosher salt and freshly ground black pepper

Directions:

1. Cook pasta according to package directions. Drain and return to pan.
2. Meanwhile, heat half of olive oil in large skillet over medium-high heat. When hot, add half of chicken pieces. Cook about 5 minutes, until chicken is cooked through, stirring frequently. Remove chicken from skillet. Repeat with remaining oil and chicken. Remove chicken from skillet.
3. Add garlic to skillet. Cook 1 to 2 minutes until golden, watching carefully so garlic does not burn. Once garlic begins to turn golden, add tomatoes. Cook 2 minutes; stir in olives, anchovies, capers, tomato puree and red pepper flakes. Cook 10 minutes, stirring occasionally.
4. Return chicken to skillet; heat through. Add spaghetti, toss to coat. Season with salt and pepper as desired. If sauce is too thick, add all or part of the reserved tomato liquid until sauce is desired consistency.

Makes 6 main dish servings.

Nutrition information (1/6 of recipe): 530 calories; 30 g protein; 15 g digestible carbohydrates*; 23 g total fat; 4 g saturated fat; 74 mg cholesterol; 475 mg sodium; 8 g total dietary fiber.

*If traditional pasta is used in this recipe, there is a total of 55 g carbohydrate. For more information go to www.DreamfieldsFoods.com.

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.

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.

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.

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.

Prep Time: 10 minutes
Cook Time: 70 minutes
Difficulty: Medium

Ingredients:
12 pieces of Dreamfields Lasagna
1 tablespoon olive oil
1 clove garlic, minced
1/2 cup chopped onion
1/2 cup chopped carrots
1/2 cup chopped celery
8 ounces sliced mushrooms (optional)
8 ounces lean ground beef
8 ounces Italian sausage
1 teaspoon salt
1/2 teaspoon ground black pepper
1 container (15 ounces) part-skim ricotta cheese
3 cups shredded mozzarella cheese
1/2 cup grated Parmesan cheese
4 cups marinara sauce

Preparation:

1. Preheat oven to 375 degrees F.
2. Spray 13x9x3 baking dish with non-stick cooking spray.

Directions:

1. Prepare lasagna according to package directions. Drain and rinse in cold water; drain well.
2. In a large skillet, heat olive oil over medium-high heat and sauté garlic, onion, carrots, celery and mushrooms until tender, about 5 minutes; remove from heat.
3. Using the same skillet on medium heat, brown hamburger and Italian sausage, season with salt and pepper, stirring and crumbling meats. Cook about 10 minutes or until no longer pink. Drain juices. Mix in vegetable mixture.

To Assemble:

1. Spread 1 cup of marinara sauce on bottom of baking dish.
2. Layer 4 lasagna noodles, 1/3 of ricotta cheese, 1/2 of the meat mixture, 1 cup marinara sauce, 1 cup mozzarella cheese.
3. Layer 4 lasagna noodles, 1/3 of ricotta cheese, 1 1/2 cups marinara sauce.
4. Layer remaining lasagna noodles, ricotta cheese, meat mixture, marinara sauce, mozzarella cheese and Parmesan cheese.
5. Cover pan with tin foil and bake for 45 minutes. Remove tin foil and bake another 10 minutes. Let stand for 10 minutes before cutting.

Nutrition information per serving (1/12 of recipe): 322 calories; 22 g protein; 13 g carbohydrates; 19 g fat; 8 g saturated fat; 55 mg cholesterol; 769 mg sodium; 3 g dietary fiber

Ingredients:
1 box Dreamfields Linguine
2 tablespoons olive oil
1 cup chopped green, red and/or yellow bell pepper
1/2 cup sliced green onion
1 tablespoon minced fresh garlic
1 tablespoon chopped fresh parsley
1/4 to 1/2 teaspoon crushed red pepper flakes
1 pound uncooked medium shrimp, tails on
1/3 cup freshly grated Parmesan cheese

Directions:

1. Cook pasta according to package directions. Drain and return to pan; keep warm.
2. Meanwhile, heat oil in large skillet over medium heat. Cook bell pepper, onion, garlic, parsley and red pepper flakes 5 minutes or until pepper is crisp-tender, stirring frequently. Add shrimp to skillet; cook 3 to 5 minutes or until shrimp turn pink, stirring frequently.
3. Add shrimp mixture to pan with pasta; toss to combine. Sprinkle with cheese.

Makes 6 main dish servings.

Nutrition information per serving (1/6 of recipe): 338 calories; 24 g protein;
8 g digestible carbohydrates*; 8 g total fat; 2 g saturated fat; 124 mg cholesterol;
239 mg sodium; 6 g total dietary fiber.

*If traditional pasta is used in this recipe there is a total of 48 g carbohydrate. For more information go to www.dreamfieldsfoods.com.

Ingredients:
1 box Dreamfields Rotini, Penne Rigate or Elbows
1 tablespoon olive oil
1 cup chopped onion
3 large cloves garlic, minced
1 pound (90%) lean ground beef
1 can (8 ounces) no salt added tomato sauce
1 teaspoon dried oregano
1 package (10 ounces) spinach leaves, shredded
1/4 cup shredded fresh basil or 1 tablespoon dried
1/2 teaspoon crushed red pepper flakes
Salt (optional)
1/3 cup shredded Parmesan cheese

Directions:

1. Cook pasta according to package directions.
2. Meanwhile, heat oil in large heavy skillet over medium heat. Cook onion and garlic 5 minutes, stirring occasionally. Add beef; cook until no longer pink, stirring and breaking beef into pieces.
3. Stir in tomato sauce and oregano. Continue cooking 5 minutes, stirring frequently. Add spinach, basil and red pepper flakes; continue cooking 3 minutes. Season with salt, if desired.
4. Drain pasta. Add to skillet; toss with beef mixture. Sprinkle with Parmesan cheese.

Makes 6 main dish servings.

Note: A 10-ounce package of frozen chopped spinach thawed and well-drained can be substituted for fresh spinach.

Nutrition information per serving (1/6 of recipe): 401 calories; 27 g protein;
14 g digestible carbohydrates*; 11 g total fat; 4 g saturated fat; 49 mg cholesterol;
178 mg sodium; 8 g total dietary fiber.

*If traditional pasta is used in this recipe there is a total of 54 g carbohydrate.
For more information go to www.dreamfieldsfoods.com.

Ingredients:
1 box Dreamfields Spaghetti
1 tablespoon peanut oil
3 tablespoons chopped unsalted peanuts
1 to 2 small Thai chiles, minced
1/4 cup water
3 tablespoons reduced-sodium soy sauce
2 tablespoons lemon juice
1 cup chopped hearts of palm
1/2 cup diced cucumber
1/4 cup chopped fresh cilantro leaves
2 tablespoons chopped fresh mint
1 tablespoon lemon zest
Fresh cilantro leaves (optional)
Chopped unsalted peanuts (optional)

Directions:

1. Cook pasta according to package directions.
2. Meanwhile, heat oil in large skillet over medium heat. Cook peanuts and Thai chile 1 minute, stirring frequently. Stir in water, soy sauce and lemon juice. Cover and simmer 3 minutes.
3. Drain pasta. Add to skillet. Add hearts of palm, cucumber, cilantro, mint and lemon zest; toss to combine. Cook 3 minutes. Garnish with cilantro and peanuts, if desired.

Makes 6 side dish servings.

Note: If Thai chiles are unavailable, seeded jalapeño chiles can be substituted.

Nutrition information per serving (1/6 of recipe): 281 calories; 11 g protein;
13 g digestible carbohydrates*; 5 g total fat; 0.7 g saturated fat; 0 mg cholesterol;
269 mg sodium; 6 g total dietary fiber.

*If traditional pasta is used in this recipe there is a total of 54 g carbohydrate. For more information go to www.dreamfieldsfoods.com.

Preparation Time: 30 minutes
Cook Time: 25 minutes
Standing Time: 5 minutes

Ingredients:
8 ounces uncooked Dreamfields Spaghetti
1 tablespoon canola oil
1 egg, beaten
8 ounces 90% lean or higher ground beef or uncooked ground turkey breast
1/2 cup chopped green sweet pepper
1 cup prepared salsa
1 cup frozen whole kernel corn
Nonstick cooking spray
1/2 cup shredded reduced-fat cheddar cheese or Mexican blend cheeses
Cherry tomatoes, cut up (optional)
Fresh cilantro (optional)

Directions:

1. Preheat oven to 350°F. Cook spaghetti according to package directions. Drain. Return spaghetti to warm saucepan. Add oil and toss to coat. Stir in egg; set aside.
2. Meanwhile, in a medium skillet cook ground beef and green pepper until meat is brown and pepper is tender, stirring to break up meat as it cooks. Drain off fat. Stir in salsa and corn; heat through.
3. Coat a 9-inch deep dish pie plate with nonstick cooking spray. Press spaghetti mixture onto bottom and up sides of prepared pie plate. Top with meat mixture.
4. Bake in a 350°F oven for 25 to 30 minutes or until heated through. Top with cheese. Let stand 5 to 10 minutes before serving. Cut into wedges. Serve with cherry tomatoes and cilantro, if desired. Makes 4 servings.

Makes 4 servings

Nutrition information per serving (1/4 of recipe): 419 calories; 26 g protein; 56 g total carbohydrates; 24 g digestible carbohydrates*; 13 g fat; 4 g saturated fat; 96 mg cholesterol; 573 mg sodium; 7 g total dietary fiber.

*When using Dreamfields Pasta in this recipe the digestible carbohydrates are 24 g per serving.

Ingredients:
8 ounces (about 3 cups) uncooked Dreamfields Rotini
12 ounces coarsely chopped cooked salmon (see note)
1 cup chopped seeded cucumber
1/4 cup chopped red onion
3 to 4 tablespoons snipped fresh mint
3 tablespoons fresh lemon juice
1 tablespoon olive oil
2 teaspoons honey
1 teaspoon lemon zest (optional)
1/4 teaspoon salt
1/8 teaspoon coarse grind black pepper
1 cup halved cherry tomatoes
Leaf lettuce (optional)
Lemon wedges (optional)

Makes 4 (2 cup) servings

Ingredients:
4 ounces (about 1.5 cups) uncooked Dreamfields Rotini
6 ounces coarsely chopped cooked salmon (see note)
1/2 cup chopped seeded cucumber
3 tablespoons chopped red onion
2 tablespoons snipped fresh mint
2 tablespoons lemon juice
1 tablespoon olive oil
1/2 teaspoon lemon zest (optional)
1 teaspoon honey
1/8 teaspoon salt
1/8 teaspoon ground black pepper
1/2 cup halved cherry tomatoes
Leaf lettuce (optional)
Lemon wedges (optional)

Makes 2 (2 cup) servings

Directions:

1. Cook pasta according to package directions; drain. Rinse with cold water; drain again. In a medium bowl combine drained pasta, salmon, cucumber, red onion and mint.
2. For vinaigrette, in a small bowl combine lemon juice, olive oil, honey, zest, if desired, salt, and pepper. Whisk together. Pour over pasta mixture. Toss gently to coat. Add tomatoes. Toss gently. Serve immediately or cover and chill up to 24 hours. Serve on top lettuce with fresh lemon, if desired.

Note: Cooked smoked salmon or smoked turkey breast may be substituted for cooked salmon.

Nutrition information per serving (1/4 of recipe): 397 calories; 29 g protein; 50 g total carbohydrates; 18 g digestible carbohydrates*; 11 g fat; 2 g saturated fat; 54 mg cholesterol; 210 mg sodium; 6 g total dietary fiber.

*When using Dreamfields Pasta in this recipe the digestible carbohydrates are 24 g per serving.

Preparation Time: 30 minutes
Cook Time: 12 minutes

Ingredients:
8 ounces dried Dreamfields Penne Rigate (2 cups)
4 medium skinless, boneless chicken breast halves (about 1 pound total)
1/4 teaspoon salt
1/8 teaspoon ground black pepper
1 large zucchini (10 to 12 ounces), halved lengthwise and sliced
2 cups fresh mushrooms, sliced
2 to 3 cloves garlic, minced
1 tablespoon olive oil
1 cup reduced-sodium chicken broth
1 tablespoon all-purpose flour
1/2 of an 8-ounce tub light cream cheese
1/4 cup dried tomatoes, chopped
1 to 2 tablespoons snipped fresh parsley
2 tablespoons shredded Parmesan or Romano cheese (optional)

Directions:

1. Sprinkle chicken with salt and pepper. Grill chicken on the rack of an uncovered grill directly over medium heat for 12 to 15 minutes or until chicken is no longer pink (170°F), turning once halfway through grilling.
2. Meanwhile, cook pasta according to package directions; drain. Return to pan; cover and keep warm. In a large skillet cook zucchini, mushrooms and garlic in warm oil over medium heat for 5 minutes or until vegetables are crisp-tender, stirring occasionally. Add vegetables to pasta. In a small bowl whisk together broth and flour. Add to warm skillet with cream cheese. Whisk until smooth and bubbly. Cook and stir 1 minute more. Stir in tomatoes. Add to pasta and vegetables in pan; toss to coat.
3. To serve, divide pasta mixture among four plates. Cut chicken into thin slices. Arrange chicken over pasta and vegetables. Sprinkle with parsley and cheese, if desired. Makes 4 servings.

Broiling Directions: Preheat broiler. Place chicken on the unheated rack of a broiler pan. Broil 4 inches from the heat for 12 to 15 minutes or until chicken is no longer pink (170°F), turning once halfway through broiling.

Makes 4 servings

Note: Chicken may be broiled instead of grilled. Preheat broiler. Place chicken on rack of broiler pan. Broil 4 inches from heat 12 to 15 minutes or until chicken is no longer pink (170°F), turning once halfway through broiling.

Nutrition information per serving (1/4 of recipe): 470 calories; 41 g protein; 50 g total carbohydrates; 18 g digestible carbohydrates*; 14 g fat; 5 g saturated fat; 93 mg cholesterol; 566 mg sodium; 7 g total dietary fiber.

*When using Dreamfields Pasta in this recipe the digestible carbohydrates are 18 g per serving.

Ingredients:
1 box Dreamfields Linguine (or Spaghetti)
1 tablespoon extra-virgin olive oil
6 strips good quality bacon, diced
4 large eggs, at room temperature
2 teaspoons fresh thyme leaves, chopped
1/2 cup freshly grated Parmesan cheese
Salt and freshly ground pepper, to taste

Directions:

1. Cook the linguine according to directions.
2. In a small skillet heat the olive oil and cook the bacon until crisp.
3. In a large metal bowl beat the eggs. Beat in the thyme and cheese.
4. When the pasta is done, drain and add immediately to the egg mixture.
5. Add the bacon-olive oil and toss well until the sauce thickens.
6. Season to taste with the salt and pepper.
   Serve immediately in warm bowls.

Nutrition information per serving (1/4 of recipe): 699 calories; 39 g protein; 18 g digestible carbohydrates; 32 g fat; 11 g saturated fat; 272 mg cholesterol; 691 mg sodium; 8 g total dietary fiber.

Break the rye bread and mayo routine. Give this delicious Dreamfields “2 days after turkey day” pasta recipe a try. It’s our gift of thanks to you for being a Dreamfields Pasta lover.

Ingredients:
1 box Dreamfields Penne Rigate
1 tablespoon olive oil
1 pound ground turkey breast
1-1/2 cups chopped onion
2 cloves garlic, minced
5 cups chopped fresh Swiss chard or spinach
1/2 cup reduced-sodium chicken broth
1/3 cup oil-packed dried tomatoes, drained and chopped
1/2 teaspoon salt
1/4 teaspoon ground red pepper (cayenne)
1/4 cup grated Parmesan cheese
1/4 cup chopped toasted walnuts (optional)

Directions:

1. Cook pasta according to package directions.
2. Meanwhile, heat oil in large skillet over medium heat. Cook ground turkey, onion and garlic 5 minutes, or until turkey is cooked through, stirring to break up turkey. Add Swiss chard, broth, tomatoes, salt and cayenne pepper. Cook about 5 minutes, until Swiss chard is wilted and sauce begins to thicken, stirring occasionally.
3. Drain pasta. Add to turkey mixture; toss. Sprinkle with Parmesan cheese and walnuts, if desired.

Makes 6 main dish servings.

Nutrition information per serving (1/6 of recipe): 351 calories; 28 g protein; 12 g digestible carbohydrates*; 6 g total fat; 1 g saturated fat; 36 mg cholesterol; 429 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.

Ingredients:
3 cups Dreamfields Rotini pasta (dry)
2 tablespoons olive oil
1 red pepper, cut into thin slices
1 green pepper, cut into thin slices
1 onion, cut into thin slices
1 teaspoon salt
1 teaspoon pepper
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1 clove garlic
1 16-ounce canned tomatoes, diced and not drained
1/2 cup pasta sauce of your choice

Directions:

1. Prepare Dreamfields Pasta according to package directions.
2. Meanwhile, in a large skillet over medium heat, add the olive oil. Toss in the sliced peppers, onions, salt, pepper and spices and sauté for 5 minutes, stirring often to avoid any burning. Add the canned tomatoes and pasta sauce to the skillet and toss with the onions and peppers mixture. Cook for about 5 minutes until thickened.
3. Toss the pasta with the vegetable sauce until well coated and serve.

Makes 6 servings. Serve with chicken, beef or pork.

Nutrition information per serving (1/6 of recipe): 209 calories; 6 g protein; 16 g digestible carbohydrates; 6 g fat; 1 g saturated fat; 0 mg cholesterol; 623 mg sodium; 6 g total dietary fiber.

Ingredients:
1 box Dreamfields Penne Rigate
2 tablespoons light olive oil
1/2 cup chopped red onion
1/2 cup chopped fresh basil
28 ounces artichoke hearts in brine, drained and quartered
1 cup chopped broccoli florets
1 cup white cooking wine
1/2 cup half & half
1 teaspoon salt
1 teaspoon pepper
1/2 cup Parmesan cheese

Directions:

1. Cook pasta according to package directions.
2. Meanwhile, heat oil and butter in large frying pan. Add onion, basil and artichokes, cook 5 minutes at medium-high heat.
3. Stir in broccoli and wine, cook 3 minutes or until wine has evaporated.
4. Add half & half. Bring to a boil, reduce heat and simmer for 10 minutes.
5. Combine pasta with sauce and toss with cheese and serve immediately.

Nutrition information per serving (1/7 of recipe): 369 calories; 16 g protein; 22 g digestible carbohydrates; 9 g fat; 4 g saturated fat; 15 mg cholesterol; 1027 mg sodium; 7 g total dietary fiber.

A recipe that always comes out when there is leftover ham in the refrigerator, this colorful and very healthy dish tastes great. Use just deli ham from the grocery store or dress it up with some fancy cured ham such as real Italian Prosciutto.

Ingredients:
1 box Dreamfields Penne Rigate
3 cups fresh broccoli florets
6 ounces cooked ham, cut into thin strips
1/3 cup grated Parmesan cheese
Salt and pepper

Directions:

1. Cook pasta according to package directions, adding broccoli florets during last 2 minutes. Drain well.
2. In large bowl combine pasta, broccoli and ham. Add cheese; toss gently. Season to taste with salt and pepper.

Makes 6 main dish servings.

Note: One 10-ounce package frozen broccoli, thawed, can be substituted for the florets. Add to drained pasta with ham. Continue as recipe directs.

Nutrition information per serving (1/6 of recipe): 288 calories; 18 g protein;
8 g digestible carbohydrates*; 5 g total fat; 2 g saturated fat; 22 mg cholesterol;
534 mg sodium; 6 g total dietary fiber.

*If traditional pasta is used in this recipe there is a total of 48 g carbohydrate. For more information go to www.dreamfieldsfoods.com.

Ingredients:
1 box Dreamfields Rotini
4 ounces bacon strips, cooked and chopped
1/2 cup chopped onion
1 garlic clove, minced
1 ounce dehydrated sun-dried tomatoes
2 cups half & half
1 1/2 cups frozen peas, thawed
1/2 cup grated Parmesan cheese
1/2 teaspoon salt
1/2 teaspoon black ground pepper

Directions:

1. Cook bacon until crisp. Remove from pan and reserve about 1 tablespoon of bacon grease. Add garlic and onion and cook until soft, about 3 minutes.
2. Hydrate tomatoes according to directions and set aside.
3. Add half and half and bring to a boil. Reduce heat and simmer for 10 minutes or until it starts to thicken. Add sun-dried tomatoes and cook for 5 more minutes.
4. Add peas, salt and pepper and stir in bacon. Combine sauce with hot pasta and Parmesan cheese and toss until blended.

Nutrition information per serving (1/6 of recipe): 517 calories; 25 g protein; 26 g digestible carbohydrates; 19 g fat; 10 g saturated fat; 57 mg cholesterol; 908 mg sodium; 9 g total dietary fiber.

Ingredients:
1 box Dreamfields Rotini
1 pound boneless, skinless chicken breast
1/2 cup bottled non-fat Italian dressing
1/2 pound fresh green beans, cut into thirds
1 small red bell pepper, chopped
1/2 cup chopped carrots
1/4 cup chopped green onion

DRESSING
1 cup low-fat mayonnaise
3/4 cup buttermilk
2 tablespoons red wine vinegar
1/3 cup chopped fresh basil
1 teaspoon salt
1/2 teaspoon ground black pepper

Directions:

1. Place chicken into a zip-lock bag; add Italian dressing. Place in the refrigerator for several hours or overnight. Remove chicken and discard the marinade.
2. In a medium size skillet over medium-high heat, cook chicken for 7 minutes on each side or until thoroughly cooked through. Remove from heat and cool. Cut chicken into 1/2-inch pieces.
3. Meanwhile, cook pasta according to package directions. Add green beans to cooking with the pasta during the remaining 5 minutes to blanch; drain. Rinse pasta and beans in cold water and drain well.
4. In a small bowl, combine dressing ingredients and stir well with a whisk or fork.
5. In a large bowl, combine pasta with chicken and vegetables. Gently fold in dressing. Cover and refrigerate for 4 hours.

Nutrition information per serving (1/6 of recipe): 289 calories; 21 g protein; 16 g digestible carbohydrates; 6 g fat; 1 g saturated fat; 40 mg cholesterol; 673 mg sodium; 5 g total dietary fiber.

Ingredients:
1 package Dreamfields linguine or spaghetti
1 tablespoon olive oil
1/2 cup chopped onion
2 tablespoons fresh parsley, chopped or 1 teaspoon dried
2 cloves garlic, minced
6 ounces low-sodium ham, diced into 1/2 inch pieces
6 ounces white mushrooms, sliced
1/4 cup red wine
2 1/2 cups marinara or favorite pasta sauce
1/4 cup half & half
1/3 cup Grated Romano cheese

Directions:

1. Heat oil in Dutch oven over medium heat.
2. Cook onion, parsley and garlic for 5 minutes or until soft. Add ham and mushrooms, and pour in wine; cook 10 minutes, stirring frequently until wine has evaporated.
3. Stir in marinara sauce and cook for 10 minutes.
4. Add half & half; stir until smooth and simmer 10 minutes.
5. Meanwhile, cook pasta according to package directions. Toss with sauce and Romano cheese, serve.

Nutrition information per serving (1/4 of recipe): 574 calories; 28 g protein; 34 g digestible carbohydrates; 15 g fat; 4 g saturated fat; 34 mg cholesterol; 1276 mg sodium; 11 g total dietary fiber.

Ingredients:
8 ounces Dreamfields Penne Rigate (3 cups uncooked)
1 1/2 cups baby carrots
1 1/2 cups sugar snap peas, about 12 ounces
1 tablespoon olive oil
2 cloves garlic, minced
1/4 teaspoon salt
1/4 teaspoon ground black pepper
12 ounces fresh shrimp, peeled and deveined
1/4 cup white cooking wine
1/4 cup grated Parmesan cheese
1/2 cup half & half
1 tablespoon lemon juice
3 cups baby arugula (or spinach)

Directions:

1. Bring 2 quarts of water to a boil in a large pot. Add carrots and snap peas and cook for 3 minutes. Remove with a slotted spoon. Add pasta to the boiling water and cook according to package directions.
2. Over medium-high heat in a large skillet, heat oil. Add garlic and sauté for 1 minute. Add carrots, snap peas, salt and pepper and cook for 2 minutes. Add shrimp and wine and cook until wine has evaporated. Add cream and lemon juice, reduce heat and simmer for 3 minutes.
3. In a large bowl, toss together hot pasta with shrimp and vegetable mixture, arugula and Parmesan cheese. Serve immediately.

Nutrition information per serving (1/6 of recipe): 419 calories; 30 g protein; 20 g digestible carbohydrates; 11 g fat; 4 g saturated fat; 150 mg cholesterol; 412 mg sodium; 7 g total dietary fiber.

Ingredients:
8 ounces Dreamfields Penne Rigate
1 tablespoon extra virgin olive oil
1/4 cup red onion, chopped
1/2 cup broccoli florets, chopped
1/2 cup carrot, chopped
1/2 yellow bell pepper, chopped
2 tablespoons fresh basil, chopped
1 package (10 ounces) fresh spinach, coarsely chopped
1/2 teaspoon garlic salt
1/8 teaspoon red pepper flakes
1 1/2 cups marinara sauce
1/4 cup grated Parmesan cheese

Directions:

1. Heat olive oil in a large skillet over medium high heat and sauté onion, broccoli, carrots, bell pepper and basil until soft, about 5 minutes.
2. Add spinach, garlic salt, hot pepper flakes and marinara sauce; reduce heat to medium and simmer for 15 minutes.
3. Prepare pasta according to package directions; drain well.
   Toss pasta with sauce mixture and sprinkle with Parmesan cheese.

Comments: This can be a satisfying vegetarian meal in itself. You can add cubed chicken or shrimp for a complete meal. Substitute in-season vegetables, dial up or minimize the heat by controlling the amount of red pepper flakes.

Nutrition information per serving (1/6 of recipe): 226 calories; 10 g protein; 15 g digestible carbohydrates; 7 g fat; 2 g saturated fat; 2 mg cholesterol; 505 mg sodium; 6 g total dietary fiber.

Ingredients:
2 cups (dry) Dreamfields Penne Rigate
1 cup red and/or yellow cherry tomatoes, cut in half
2/3 cup prepared hummus
1/2 cup chopped red onion
1/3 cup black and/or green pitted Greek olives, cut in half
1/4 cup crumbled feta cheese
1/4 cup chopped fresh basil
3 tablespoons fresh lemon juice
2 tablespoons olive oil
1 tablespoon capers, drained
1/2 teaspoon each salt and ground black pepper
2 tablespoons toasted pine nuts

Directions:

1. Prepare pasta according to package directions. Rinse in cold water and drain well.
2. Gently toss remaining ingredients except pine nuts with pasta. Refrigerate, covered, to chill. Sprinkle with pine nuts before serving.

Makes 4 servings.

Nutrition information: 440 calories; 14 g protein; 55 g total carbohydrates; 17 g digestible carbohydrates*; 22 g fat; 4 g saturated fat; 8 mg cholesterol; 1154 mg sodium; 9 g total dietary fiber.

*If traditional pasta is used in this recipe there is a total of 54g carbohydrate per serving.

Comments: Hummus makes a very delicious and different pasta salad dressing. This recipe can serve as a filling lunch salad. If the mixture is dry, drizzle some additional olive oil to moisten. Add the pine nuts just before serving.

This is a delicious breakfast or brunch pasta dish. Egg substitute may be used in place of real eggs. You can be creative and add in your favorite vegetables and ingredients to make this Italian omelet. Another way to turn the omelet over is to use 2 sauté pans. Hold them tightly together for a clean flip.

Ingredients:
1/2 of a box Dreamfields Spaghetti
8 eggs or 2 cups egg substitute
1/2 cup grated Parmesan cheese
3 tablespoons chopped fresh basil, divided
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1-1/2 teaspoons olive oil
1 large clove garlic, minced
2 tablespoons chopped green onion
1 jar (6 ounces) marinated, quartered artichoke hearts, drained
1 cup cherry tomatoes, halved
1-1/2 ounces diced prosciutto or ham
Cherry tomatoes (optional)

Directions:

1. Cook pasta according to package directions; drain well.
2. Meanwhile, in large bowl beat eggs, cheese, 2 tablespoons basil, salt and pepper. Combine cooked pasta with egg mixture; set aside.
3. Heat oil in ovenproof large skillet over medium-high heat. Add garlic and onion; cook 1 minute. Add artichokes, tomatoes and prosciutto. Cook 3 to 4 minutes until vegetables are softened, stirring occasionally. Gently stir into pasta mixture and return to skillet.
4. Cover; cook over medium heat 10 to 12 minutes or until egg mixture is set in center. DO NOT STIR. Remove from heat.
5. Place skillet in oven 4 inches from broiler. Broil 2 to 3 minutes or until top is browned. Transfer to serving dish. Cool 5 minutes. Garnish with additional tablespoon of basil and cherry tomato halves, if desired. Cut into wedges; serve.

Makes 6 main dish servings.

Nutrition information (1/6 of recipe): 283 calories; 19 g protein;
7 g digestible carbohydrates*; 13 g total fat; 4 g saturated fat; 296 mg cholesterol;
634 mg sodium; 4 g total dietary fiber.

*If traditional pasta is used in this recipe there is a total of 27 g carbohydrate. For more information go to www.dreamfieldsfoods.com.

Ingredients:
1 box Dreamfields Elbows
1 tablespoon olive oil
1/2 cup chopped red onion
3 ounces prosciutto or cooked ham, cut into thin strips
1 jar (26 ounces) marinara sauce
1/4 cup chopped fresh parsley
2 tablespoons pitted Kalamata olives, halved
1/4 cup freshly grated Parmesan cheese

Directions:

1. Heat oil in large skillet over medium heat. Add onion and prosciutto; cook 5 minutes or until onion is tender, stirring frequently. Stir in marinara sauce, parsley and olives. Simmer, uncovered, 20 minutes, stirring occasionally.
2. Meanwhile, cook pasta according to package directions; drain and return to pan. Add sauce; toss. Serve with Parmesan cheese.

Note: Make chopping easy by using a kitchen scissors—chop everything from snipping herbs, slicing ham and cutting olives in half.

Makes 6 main dish servings.

Nutrition information per serving (1/6 of recipe): 388 calories; 17 g protein;
24 g digestible carbohydrates*; 10 g total fat; 3 g saturated fat; 19 mg cholesterol;
884 mg sodium; 9 g total dietary fiber.

*If traditional pasta is used in this recipe there is a total of 65 g carbohydrate. For more information go to www.dreamfieldsfoods.com.

Prep Time: 10 minutes
Cook Time: 15 minutes

When fresh tomatoes are abundant in the summer and fall, I will use them. Because this is a primary sauce, I use canned tomatoes when fresh are no longer available. You may omit the red pepper for milder flavor or substitute Kalamata olives for the capers and black olives. – Chef Antonio

Using fresh ingredients, like herbs, increases the intensity of the flavor. This basic tomato sauce may be made ahead of time and stored in the refrigerator for up to 48 hours or freezer up to 2 months.

Ingredients:
1 package Dreamfields Spaghetti
1 tablespoon olive oil
2 cloves garlic, minced
1 tablespoon red onion, chopped
1/4 teaspoon hot pepper flakes
1/4 cup white wine or chicken broth
1 can (28-ounces) whole peeled tomatoes
1/2 cup sliced black olives
2 tablespoons capers, drained
1 tablespoon fresh basil, chopped (or 1 teaspoon dried)
1/4 cup Parmesan cheese

Directions:

1. Heat oil in a large skillet over medium heat. Cook garlic, onion and pepper flakes 5 minutes or until sizzling hot. Add wine or chicken broth and cook until liquid has evaporated, about 3 minutes.
2. Drain tomatoes and break up. Add into skillet along with olives and cook 5 minutes. Add oregano and basil, cook on medium for 10 minutes, stirring frequently.
3. Prepare pasta according to package directions; drain well. Toss pasta with sauce and Parmesan cheese. Serve immediately.

Nutrition information per serving (1/4 of recipe): 443 calories; 17 g protein; 27 g digestible carbohydrates; 9 g fat; 2 g saturated fat; 6 mg cholesterol; 541 mg sodium; 10 g total dietary fiber.

Ingredients:
8 ounces Dreamfields Rotini
1/2 cup chopped red onion
1/2 cup sliced black olives
1/2 cup (2 ounces) Feta cheese, crumbled
1/2 cup chopped green pepper
4 ounces Roma tomatoes, quartered
1/4 cup extra virgin olive oil
3 tablespoons red wine vinegar
Salt and pepper to taste
1 tablespoon chopped fresh basil
1 tablespoon chopped fresh oregano

Directions:

1. Cook Rotini according to package directions; rinse in cold water and drain well.
2. Whisk together olive oil, red wine vinegar, salt, pepper, basil and oregano until well blended.
3. Toss pasta gently with vegetables and dressing mixture.
4. Refrigerate before serving.

Nutrition information per serving (1/8 of recipe): 219 calories; 6 g protein; 9 g digestible carbohydrates; 11 g fat; 1 g saturated fat; 7 mg cholesterol; 273 mg sodium; 4 g total dietary fiber.

Delicious as a side dish or for a light summer lunch.

Ingredients:
8 ounces Dreamfields Elbows
2 tablespoons extra virgin olive oil
2 cloves garlic, minced
1/4 teaspoon ground black pepper
10 ounces spinach (fresh or frozen)
4 ounces cherry or grape tomatoes
1/4 cup Parmesan cheese

Directions:

1. Prepare Dreamfields Elbows according to package directions.
2. In a large skillet over medium-high heat, sauté garlic in olive oil for 3 minutes.
3. If using fresh spinach, coarsely chop. If using frozen spinach, thaw and drain. Place spinach in sauté pan and cook until wilted, about 7 minutes, stirring occasionally.
4. Toss spinach with tomatoes and hot pasta. Sprinkle with Parmesan cheese.

Nutrition information per serving (1/6 of recipe): 193 calories; 8 g protein; 10 g digestible carbohydrates; 7 g fat; 1 g saturated fat; 3 mg cholesterol; 111 mg sodium; 4 g total dietary fiber.

A popular request by kids, and a favorite from Dreamfields Pasta.

Ingredients:
8 ounces Dreamfields Spaghetti
8 ounces lean ground beef
1/2 cup chopped onion
1/2 teaspoon salt
1/4 teaspoon black pepper
2 eggs
1/2 cup skim milk
4 cups shredded skim mozzarella cheese, divided
1 jar (26-ounces) pasta sauce
1 can (6 ounces) sliced black olives
1 can (4 ounces) sliced mushrooms

Directions:

1. Prepare spaghetti according to package directions. Preheat oven to 350-degrees F.
2. In a medium skillet over medium heat, brown hamburger. Add onion, salt and pepper and cook until onion is soft. Drain off excess juices.
3. In a medium bowl, beat eggs. Add milk and one cup of mozzarella cheese and mix. Toss mixture with cooked pasta.
4. Grease a 9x13x2 inch pan with non-stick cooking spray or butter. Spread pasta mixture to in the baking dish.
5. Layer ground beef, pasta sauce, remaining 3 cups of mozzarella cheese, black olives and mushrooms. Cover and Bake at 350-degrees F for 20 minutes. Remove cover and bake 10 minutes more. Remove from oven and let stand for 5 minutes before serving.

Nutrition information per serving (1/10 of recipe): 348 calories; 25 g protein; 12 g digestible carbohydrates; 16 g fat.

Ingredients:
1 package Dreamfields Elbows
1 tablespoon olive oil
1/4 cup chopped white onion
1 clove minced garlic
1 tablespoon chopped fresh parsley
1 1/2 cups half & half
1 cup 1% milk
1 teaspoon each salt, pepper and nutmeg
Nonstick cooking spray
1 1/2 cups fontina cheese, shredded
1 cup non-fat cheddar cheese
2 tablespoons Parmesan cheese

Directions:

1. Heat oil in 12-inch skillet over medium heat; sauté onion, garlic and parsley for 3 to 5 minutes, stirring occasionally. Add half & half and milk, season with salt, pepper and nutmeg. Cook for 10 minutes, stirring occasionally.
2. Meanwhile, cook pasta according to package directions. Pre-heat oven to 425-degrees F. Spray a 9×13-inch casserole baking dish with nonstick cooking spray.
3. Toss pasta and sauce together. Add fontina and cheddar cheeses; stir until well blended and pour into casserole dish. Top with Parmesan.
4. Bake uncovered for 20-25 minutes or until golden brown. Let cool for 5 minutes before serving.

Makes 8 side dish servings
Nutrition information per serving (1/8 of recipe): 354 calories; 19 g protein; 9 g digestible carbohydrates*; 14 g total fat; 8 g saturated fat; 52 mg cholesterol; 476 mg sodium; 4 g total dietary fiber.

*If traditional pasta is used in this recipe there is a total of 39 g carbohydrates. For more information go to www.dreamfieldsfoods.com.

This simple pasta dish is light, flavorful and low in fat. You can have a fantastic healthy meal in about 30 minutes.

Ingredients:
1 package Dreamfields Penne Rigate
1 tablespoon olive oil
2 cloves garlic, minced
1/4 cup chopped green onion
8 ounces sliced fresh mushrooms
1 tablespoon chopped fresh parsley
12 ounces boneless, skinless chicken breast, cut into 1-inch cubes
1/2 cup white cooking wine or chicken broth
1 pound asparagus cut into 1-inch pieces
1/4 cup Parmesan cheese

Directions:

1. Heat oil in 12-inch skillet over medium heat; sauté garlic, onion, mushrooms and parsley for 3-5 minutes, stirring occasionally.
2. Add chicken and cook for 10 minutes or until meat is cooked through and no longer pink.
3. Add cooking wine and asparagus and cook for 10 minutes.
4. Meanwhile, cook pasta according to package directions; drain.
5. Combine chicken and asparagus sauce and toss. Top with Parmesan cheese and serve.

Nutrition information per serving (1/6 of recipe): 460 calories; 112 calories from fat; 26 g protein; 16 g digestible carbohydrates; 12 g fat; 49 mg cholesterol; 236 mg sodium.

Ingredients:
1 box Dreamfields Penne Rigate
3 tablespoons peanut oil
2 tablespoons chopped fresh mint leaves
2 small Thai peppers, minced
1 tablespoon fresh cilantro leaves plus 1 tablespoon for garnish
1/4 cup diced cucumber (1/3-inch dice)
1/2 cup hearts of palm in brine, drained
2 tablespoons unsalted chopped peanuts, divided
1 teaspoon lemon zest
3 tablespoons water
2 tablespoons soy sauce
1 tablespoon lemon juice

Directions:

1. Cook pasta according to package directions.
2. Meanwhile, heat oil in 12-inch skillet over medium heat. Cook mint, peppers and cilantro 3 minutes, stirring often.
3. Add cucumber, hearts of palm, 1 tablespoon chopped peanuts and lemon zest. Pour in water, soy sauce and lemon juice. Cover and cook 5 minutes.
4. Drain pasta and add to pan. Toss well and cook 3 minutes longer over high heat. Top with garnish of cilantro and peanuts.

Nutrition information per serving (1/6 of recipe): 334 calories; 12 g protein; 15 g digestible carbohydrates*; 10 g fat; 1 g saturated fat; 0 mg cholesterol; 378 mg sodium; 7 g total dietary fiber.

*When using Dreamfields in this recipe the digestible carbohydrates are 15g per serving.

Ingredients:
1 box Dreamfields Spaghetti
1 tablespoon olive oil
1 clove garlic minced
8 ounces sliced bacon, cut into 1-inch pieces
3 eggs
1/4 cup freshly grated Parmesan cheese
1/4 cup freshly grated Romano cheese
2 tablespoons chopped fresh parsley
1/4 teaspoon black pepper

Directions:

1. Cook pasta according to package directions.
2. In a 2-quart Dutch oven or sauce pan, heat olive oil over medium-high heat. Cook garlic and bacon for 5 minutes or until bacon is crisp; drain off fat.
3. Mix together eggs, Parmesan and Romano cheeses, parsley and pepper; set aside.
4. Drain spaghetti; immediately return to saucepan over low heat. Add egg mixture; quickly toss with spaghetti. Add bacon mixture; toss. Sprinkle with Parmesan cheese and cracked black pepper if desired.

Nutrition information per serving (1/6 of recipe): 541 calories; 31 g protein; 14 g carbohydrates; 24 g fat; 8 g saturated fat; 157 mg cholesterol; 1085 mg sodium; 6 g total dietary fiber.

Ingredients:
1 box Dreamfields Spaghetti
8 ounces fresh asparagus
1 tablespoon olive oil
1 clove garlic, minced
1 medium onion, chopped (1/2 cup)
2 ounces prosciutto, chopped
4 tablespoons chopped fresh parsley
2 cups whipping cream
1/2 teaspoon salt
1/2 teaspoon pepper
1 teaspoon nutmeg
1/4 cup Parmesan cheese

Directions:

1. Cook pasta according to package directions.
2. Wash asparagus and cut into 1-inch pieces. Discard bottoms.
3. Heat oil in 12-inch skillet over medium heat. Saute garlic and onion in oil for 3 to 5 minutes, stirring occasionally.
4. Add prosciutto and parsley and cook 3 more minutes.
5. Stir in cream and add asparagus; season with salt, pepper and nutmeg. Heat to boiling, reduce heat to low and simmer for 10 minutes, stirring occasionally.
6. Meanwhile, cook pasta according to package directions.
7. Drain well and toss in bowl with sauce. Top with Parmesan cheese and serve. Garnish individual servings with additional Parmesan cheese and fresh cracked black pepper.

Spicy, creamy and rich, what more can be said! Stirring the chicken frequently is the key to keeping the chicken tender and delicious.

Ingredients:
1 box Dreamfields Linguine
1 pound boneless chicken meat
1 teaspoon crushed pepper flakes
1 cup chopped green peppers
1 tablespoon minced fresh garlic
1 tablespoon chopped fresh parsley
1 teaspoon crumbled dry sage
1/2 cup chopped green onions
1 cup cream
1/2 cup chicken broth
1 teaspoon salt
1/2 cup grated Parmesan cheese
2 tablespoons olive oil

Directions:

1. Heat oil in 12-inch sauce pan over medium heat. Cook garlic, peppers, onion and parsley in oil 5 minutes.
2. Dice chicken in 1/2 inch pieces, add to pan with sage and cook, stirring frequently, 8 minutes.
3. Stir in cream and broth. Cook 10 minutes longer.
4. Meanwhile, boil pasta according to package directions, drain and combine with sauce and cheese.

Nutrition information per serving (1/6 of recipe): 618 calories; 279 calories from fat; 30 g protein; 16 g digestible carbohydrates; 31 g fat; 108 mg cholesterol; 724 mg sodium.

Spicy and creamy, this sauce is made up of ingredients that have all the colors of the Italian flag.

Ingredients:
1 box Dreamfields Penne Rigate
2 tablespoons olive oil
1/4 cup chopped red onion
2 cloves garlic, minced
1 teaspoon crushed red pepper flakes
8 ounces fresh mushrooms, sliced
1/4 cup chopped fresh basil
1/4 cup chopped fresh parsley
1 (8-ounces) jar roasted pepper strips, drained
1 cup prepared Alfredo sauce
1 cup freshly grated Parmesan cheese

Directions:

1. In a large skillet over medium-high heat, heat olive oil and sauté onion, garlic and pepper flakes in olive oil for 5 minutes or until golden.
2. Stir in mushrooms, basil and parsley. Cook 5 minutes.
3. Add roasted pepper strips. Stir in Alfredo sauce and bring to a boil. Lower the heat and simmer for 10 minutes.
4. Meanwhile, cook the pasta according to package directions; drain well.
5. Toss pasta in a bowl with sauce ingredients and top with fresh Parmesan cheese.

Nutrition information per serving (1/6 of recipe): 245 calories; 10 g protein; 7 g carbohydrates; 17 g fat; 9 g saturated fat; 43 mg cholesterol; 1010 mg sodium; 2 g total dietary fiber.

Prep Time: 15 minutes
Refrigeration Time: 1 hour

A cool delicious summertime treat that is sure to be a welcomed side dish at any family barbeque or block party. A great traditional pasta salad perfect for summer grilling! Keep the salad cold by placing the salad bowl inside a larger bowl filled with ice.

Ingredients:
1 box Dreamfields Elbows
1 cup light sour cream
1/2 cup low-fat mayonnaise
1/2 cup chopped fresh parsley
1 tablespoon lemon juice
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 cup chopped green onion
1 cup cucumber, diced 1/2-inch
1 cup broccoli floret tops
1/4 cup carrot, chopped

Directions:

1. Prepare pasta according to package directions. Rinse under cold water and drain well.
2. Mix together sour cream, mayonnaise, parsley, lemon juice, salt and pepper. Combine dressing with vegetables.
3. Add pasta and toss gently with other ingredients until well coated. Refrigerate at least one hour prior to serving.

Nutrition information per serving (1/4 of recipe): 213 calories; 7 g protein; 15 g digestible carbohydrates; 5 g fat; 2 g saturated fat; 10 mg cholesterol; 326 mg sodium; 4 g total dietary fiber.

Ingredients:
1 box Dreamfields Linguine
2 cloves garlic1 cup olive oil
1/2 cup walnuts
1/4 cup grated Parmesan cheese
1/2 cup fresh chopped parsley
1/2 cup fresh chopped basil
1 teaspoon black pepper
1 teaspoon salt

Directions:

1. Prepare pasta according to package directions; drain well.
2. Remove and discard woody parsley and basil stems.
3. Place all of the sauce ingredients in food processor or blender. Cover and process on medium speed about 3 minutes or until smooth, stopping blender occasionally to scrape sides.
4. Transfer pasta and sauce into a large bowl and toss until evenly coated.

Nutrition information per serving (1/6 of recipe): 664 calories; 13 g protein; 16 g digestible carbohydrates; 45 g fat; 4 mg cholesterol; 206 mg sodium; 7 g total dietary fiber.

Ingredients:
1 box Dreamfields Spaghetti
2 tablespoons olive oil
1 teaspoon minced garlic
2 tablespoons chopped red onion
1 tablespoon chopped fresh parsley
16 ounces mild Italian sausage
8 ounces Porcini or Portobello mushrooms
2 cups marinara sauce
1 cup Romano cheese

Directions:

1. Heat oil in large frying pan over medium heat. Cook garlic, onion and parsley for about 3 minutes or until golden.
2. Add sausage, stirring and crumbling it with a wooden spoon.
3. Slice mushrooms thinly and add to pan. Cook 5 minutes, add sauce, turn heat to low, and simmer 10 minutes.
4. Meanwhile, cook pasta according to package directions. Drain well and toss with sauce and cheese in a bowl.

Nutrition information per serving (1/6 of recipe): 658 calories; 431 calories from fat; 26 g protein; 14 g digestible carbohydrates; 35 g fat; 65 mg cholesterol; 1008 mg sodium.

Ingredients:
8 oz. Dreamfields Linguine
1 pound package frozen Italian-style vegetables
8 oz. 98 percent fat-free condensed cream of mushroom soup
1 cup non-fat milk
4 tablespoons fresh grated parmesan cheese

Directions:

1. Boil pasta until al dente (approximately 9-11 minutes) and drain.
2. As the pasta is cooking, add vegetables, soup, and milk to a saucepan over medium heat.
3. Bring to a boil, stirring throughout until vegetables are tender.
4. Pour veggie mix over linguine and sprinkle with parmesan cheese. Enjoy.

Nutrition information per serving (1/4 of recipe): 402 calories; 23 g protein; 30 g digestible carbohydrates; 4 g fat.

Ingredients:
8 oz. Dreamfields Elbows
1 clove garlic, minced
1/2 yellow onion, sliced
1/2 red bell pepper, diced
1/2 cup water
1 lb. Cannellini beans, rinsed and drained
1 tablespoon oregano

Directions:

1. Boil pasta until al dente (approximately 6 minutes) and drain.
2. While the pasta is cooking, spray a large nonstick skillet with non-stick cooking spray and sauté garlic over medium heat.
3. Add the water, onion, pepper, oregano, and cannelloni, and allow to simmer.
4. Cook until the vegetables are tender then pour over the pasta and enjoy!

Nutrition information per serving (1/4 of recipe): 298 calories; 12 g protein; 19 g digestible carbohydrates; 1 g fat.

Ingredients:
8 oz Dreamfields Spaghetti
8 oz. sweet garden peas
8 oz. canned albacore tuna, drained well
4 tablespoons low-fat vinaigrette dressing.

Directions:

1. Boil spaghetti until al dente (approximately 9-11 minutes) and drain.
2. While the pasta is cooking, spray a skillet with non-stick cooking spray and sauté peas over medium heat until tender.
3. Combine ingredients into large salad bowl and mix well. Enjoy!

Nutrition information per serving (1/4 of recipe): 308 calories; 24 g protein; 12 g digestible carbohydrates; 2 g fat.

Ingredients:
1 box Dreamfields Linguine or Spaghetti
4 green onions, washed and trimmed
3 ounce package cream cheese
1/2 cup heavy cream
Salt and freshly ground black pepper, to taste
6 ounces smoked salmon, cut into small strips

Directions:

1. Cook the pasta according to package directions.
2. Meanwhile, cut the green onions into 2″ pieces and chop in the food processor, pulsing on and off. Add the softened cream cheese and blend together. Pour in the cream and process into a smooth sauce.
3. When the pasta is drained return it to the hot pot. Toss in the cheese mixture, tossing to coat the pasta well.
4. Season to taste with salt and pepper and toss in the salmon strips.
5. Serve immediately.

Nutrition information per serving (1/6 of recipe): 412 calories; 237 calories from fat; 16 g protein; 8 g digestible carbohydrates; 15 g fat; 49 mg cholesterol; 237 mg sodium.

The flavors of Southwest are a mixture of flavors from cool and creamy, hot and spicy, and a dash of sour tartness. A must have at any picnic.

Ingredients:
1 box Dreamfields Elbows or Penne Rigate
1 cup cherry or grape tomatoes, halved
1 red bell pepper, cut into thin strips
1 large sweet onion, halved and thinly sliced
1 avocado, diced
1/4 cup chopped cilantro
1 to 2 jalapeño chiles, seeded and chopped
1 cup reduced-fat mayonnaise
1 cup tomato salsa
1 tablespoon fresh lime juice
1/2 teaspoon salt

Directions:

1. Cook pasta according to package directions; drain. Rinse with cold water; drain again. In large serving bowl combine pasta, tomatoes, bell pepper, onion, avocado, cilantro and jalapeño.
2. For dressing, in small bowl whisk together mayonnaise, salsa, lime juice and salt. Add to pasta mixture; toss gently. Serve immediately or cover and refrigerate to chill.

Makes 8 side dish servings.

Nutrition information per serving (1/8 of recipe): 313 calories; 8 g protein;
12 g digestible carbohydrates*; 14 g total fat; 2 g saturated fat; 13 mg cholesterol;
595 mg sodium; 7 g total dietary fiber.

*It traditional pasta is used in this recipe there are a total of 44 g carbohydrates. For more information go to www.dreamfieldsfoods.com.

Fragrant red ripe Italian plum tomatoes give this sauce its wonderful flavor. The red peppers balance the tart and sweet tomatoes with a little heat.

Ingredients:
1 package Dreamfields Linguine
2 tablespoons extra virgin olive oil
3 large cloves garlic
1/2 cup chopped yellow onion
1/2 to 1 teaspoon crushed red chile peppers
1 tablespoon capers, drained and rinsed
1/3 cup pitted Kalamata olives, rinsed and cut in half
1 can (28-ounces) Italian plum tomatoes, chopped with juice
1/2 cup chopped Italian parsley leaves
1/3 cup freshly grated Parmesan cheese

Directions:

1. Prepare pasta according to package directions.
2. Heat oil in a large skillet over medium-high heat. Cook garlic and onion for about 3 minutes, stirring frequently.
3. Add peppers, capers, olives, chopped tomatoes and parsley. Heat to boiling; reduce heat. Simmer uncovered for about 10 minutes or until slightly thickened.
4. Toss pasta with sauce until linguine is evenly coated. Sprinkle with Parmesan cheese.

Nutrition information per serving (1/6 of recipe): 341 calories; 12 g protein; 18 g carbohydrates; 11 g fat; 2 g saturated fat; 6 mg cholesterol; 564 mg sodium; 7 g total dietary fiber.

Linguine with clam sauce is one of our favorite fast and easy classics. Don’t underestimate the flavor of this simple sauce.

Ingredients:
1 box Dreamfields Linguine
1 tablespoon olive oil
1 teaspoon minced garlic
1/2 cup dry white wine
2 cans (6 1/2-ounces each) minced clams, undrained
Salt
Crushed red pepper flakes
Chopped parsley (optional)

Directions:

1. Cook pasta according to package directions.
2. Meanwhile, heat oil in medium skillet over medium heat. Add garlic; cook 1 minute. Add wine. Increase heat to high and cook 2 minutes. Turn off heat; stir in clams.
3. Drain pasta. Add to skillet with clam mixture, toss gently. Season to taste with salt and red pepper flakes. Garnish with chopped parsley, if desired. Serve immediately.

Makes 6 main dish servings.

Nutrition information per serving (1/6 of recipe): 312 calories; 21 g protein;
9 g digestible carbohydrates*; 4 g total fat; 0.4 g saturated fat; 33 mg cholesterol;
99 mg sodium; 5 g total dietary fiber.

*If traditional pasta is used in this recipe there is a total of 49 g carbohydrate. For more information go to www.dreamfieldsfoods.com.

As the summer heats up it’s nice to have lighter sauces for your pasta. The cherry tomatoes, red onion and basil in this sauce are bold and flavorful and a nice addition to your summer menu.

Ingredients:
1 box Dreamfields Penne Rigate or Elbows
1 large sweet salad onion
2 pints ripe cherry or grape tomatoes
2 cloves garlic
1 cup fresh basil leaves
1/2 teaspoon crushed red chili pepper, or to taste
2 tablespoons extra-virgin olive oil
2 tablespoons chopped parsley
Salt, to taste
Freshly grated Parmesan cheese, for topping

Directions:

1. Cook the pasta according to directions.
2. Meanwhile, place the onion, washed tomatoes, garlic and basil in a food processor.  Rapidly pulse on and off until the mixture is chopped.  Add the crushed red pepper, olive oil, parsley, salt and pepper and pulse until blended with vegetable mixture.
3. Drain the pasta and immediately add to a large bowl. Pour in tomato basil sauce and toss well.
4. Serve immediately topped with the cheese.

Nutrition information per serving (1/6 of recipe): 284 calories; 10 g protein; 18 g carbohydrates; 7 g fat; 1 g saturated fat; 1 mg cholesterol; 58 mg sodium; 7 g total dietary fiber.

Primavera means “spring” in Italian. Fresh vegetables are a mark of the spring harvest. The lightness of the sauteed vegetables are a nice contrast to the warmth of the spring.

Ingredients:
1 box Dreamfields Spaghetti
2 tablespoons olive oil
2 small zucchini, shredded
2 medium carrots, peeled and shredded
1 large red bell pepper, cut into small thin strips
2 shallots, minced
1/3 cup grated Parmesan cheese
Salt and freshly ground black pepper

Directions:

1. Cook pasta according to package directions.
2. Meanwhile, heat oil in medium skillet over medium heat. Cook zucchini, carrots, bell pepper, and shallots 5 minutes, or until tender, stirring frequently.
3. Drain pasta. Add to skillet; toss with vegetable mixture, adding half of the cheese while tossing. Season with salt and pepper to taste. Serve with remaining cheese.

Makes 6 main dish servings.

Nutrition information per serving (1/6 of recipe): 296 calories; 12 g protein;
12 g digestible carbohydrates*; 7 g total fat; 2 g saturated fat; 5 mg cholesterol;
120 mg sodium; 7 g total dietary fiber.

*If traditional pasta is used in this recipe there is a total of 52 g carbohydrate. For more information go to www.dreamfieldsfoods.com.

If you are entertaining this summer and need a simple yet elegant pasta dish to serve your guests, this is the one. This dish only takes as long to make as it does to cook your pasta. Simply wonderful.

Ingredients:
1 box Dreamfields Penne Rigate
1/3 cup plus 2 tablespoons freshly grated Parmesan cheese
2 tablespoons fresh thyme leaves
1-1/2 tablespoons olive oil
1 tablespoon chopped fresh chives
1 teaspoon freshly grated lemon peel
Salt and freshly ground black pepper
Fresh thyme, chives and lemon wedges (optional)

Directions:

1. Cook pasta according to package directions. Drain and return to pan. Add 1/3 cup of the cheese, thyme, oil, chives and lemon peel; toss to combine. Season to taste with salt and pepper. Serve immediately with remaining cheese. Garnish with fresh herbs and lemon wedge, if desired.

Makes 6 side dish servings.

Nutrition information per serving (1/6 of recipe): 267 calories; 12 g protein;
6 g digestible carbohydrates*; 6 g total fat; 2 g saturated fat; 7 mg cholesterol;
132 mg sodium; 5 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.

Ingredients:
10 Dreamfields lasagna noodles, uncooked
8 ounces lean hamburger
8 ounces mild Italian sausage
1/2 cup onion, chopped
2 cloves garlic, minced
2 cups sliced mushrooms
1 jar (26 ounces) marinara sauce
1 can (14.5 ounces) diced tomatoes with basil, garlic and oregano
1/4 cup water
15 ounces part-skim ricotta
1 egg
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/2 cup grated Parmesan cheese
1 1/2 cups shredded part-skim Mozzarella cheese

Directions:

1. In a large skillet over medium-high heat, brown hamburger and Italian sausage until no longer pink, about 7 minutes. Add onion, garlic and mushrooms and cook for 3 minutes. Add marinara sauce, tomatoes and water and simmer for 10 minutes.
2. In a medium bowl, mix together ricotta cheese, egg, salt and pepper.
3. In a deep (12x10x2 1/2-inch), lasagna pan spread 2 1/2 cups of meat sauce. Layer 4 lasagna noodles and place the 5th noodle cross-wise. Spread half of the cheese mixture over the noodles. Sprinkle the Parmesan cheese and 1/2 cup of the Mozzarella cheese. Spread 2 1/2 cups of meat sauce, 5 more lasagna noodles, remaining ricotta cheese, 1/4 cup of Parmesan cheese. Layer the rest of the meat sauce and the rest of the Mozzarella cheese.
4. Cover with aluminum foil and bake at 375-degrees F for 40 minutes. Uncover and bake for an additional 10 minutes.

Nutrition information per serving (1/12 of recipe): 321 calories; 20 g protein; 15 g carbohydrates; 15 g fat; 7 g saturated fat; 71 mg cholesterol; 876 mg sodium; 3 g total dietary fiber.

Ingredients:
6 pieces Dreamfields Lasagna
1 tablespoon olive oil
2 cloves garlic, minced
3/4 cup sliced mushrooms
3/4 cup chopped zucchini (1 small zucchini)
1/2 cup sliced carrot
1/2 cup chopped red bell pepper
1/2 cup thinly sliced red onion
1/4 teaspoon black pepper
1/4 cup dry red wine
2 cups tomato-basil pasta sauce
1 cup part-skim ricotta cheese
1/4 cup grated Parmesan cheese
2 tablespoons commercial basil pesto
Nonstick cooking spray
3/4 cup (3 ounces) shredded part-skim mozzarella cheese

Directions:

1. Preheat oven to 375ºF.
2. Cook lasagna according to package directions. Drain and cut each piece in half.
3. Meanwhile, heat olive oil in medium saucepan over medium heat. Cook garlic 2 minutes, stirring frequently. Add mushrooms, zucchini, carrot, bell pepper, red onion and black pepper; cook 5 minutes, stirring frequently. Add wine; cook 3 minutes or until wine has evaporated. Add pasta sauce; bring to a boil. Reduce heat; simmer 10 minutes.
4. In a small bowl combine ricotta cheese, Parmesan cheese and pesto.
5. Spray 8-inch square baking dish with cooking spray. Spread 3/4 cup vegetable-pasta sauce in bottom of baking dish. Arrange 4 noodle halves over sauce. Top with one-third of cheese-pesto mixture, then 1 cup sauce. Repeat layers twice, using any remaining sauce on top. Sprinkle with mozzarella.
6. Cover and bake at 375°F 30 minutes. Uncover and bake an additional 20 minutes. Let stand 10 minutes.

Makes 6 main dish servings.

Note: This recipe may be doubled and made in a 9×13 baking dish for 12 servings.

Nutrition information per serving (1/6 of recipe): 331 calories; 16 g protein; 19 g digestible carbohydrates*; 14 g total fat; 5 g saturated fat; 24 mg cholesterol; 652 mg sodium; 6 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.