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 A Thanksgiving Feast
Thanksgiving Sweets
Autumn Recipes
The Glycemic Index
Here's What's New!
Last Call...
Buyer Beware!
Industry Interview
Dreamfields Pasta Recipes
The Beauty of Eyeglasses
Heart Surgeon's Low Carb View
Jonny Bowden Weighs In
Cholesterol 101
Clarifying Carb Confusion
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ISSUE ARCHIVES
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If you've been missing amazing pasta since you've gone low-carb, Dreamfields has the answer.
We at Dreamfields, want to share some of our favorite low carb pasta recipes with you. So get cooking!
Linguine alla Tetrazzini
As a special holiday recipe, turkey can be substituted for chicken!
By Antonio Cecconi
- 16 ounces Dreamfields™ Linguine (one box)
- 2 tablespoons olive oil
- 1 teaspoon minced garlic
- 1/2 cup green onion, chopped
- 1 tablespoon fresh parsley, chopped
- 2 cups chicken breast, diced into 1/2-inch pieces
- 1/4 cup green bell pepper, diced
- 1/4 cup sun-dried tomatoes, chopped
- 1/2 cup Marsala or cherry wine
- 2 cups heavy whipping cream
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1 cup shredded Mozzarella cheese
- 1/2 cup freshly grated Parmesan cheese
In a medium-size frying pan over medium heat, heat olive oil and saute garlic, onion
and parsley for 3 minutes. Stir in diced chicken, peppers and tomatoes and cook for
5 minutes, stirring frequently until meat begins to brown.
Pour in wine and let evaporate, about 5 minutes. Add cream, salt and pepper. Bring to a
boil, reduce heat and simmer for 10 minutes.
Meanwhile, prepare pasta according to package directions. Drain well and transfer pasta into
an oven-proof baking dish.
Pour sauce over pasta, toss with both cheese and transfer to preheated oven to broil. Broil on
low for 5 minutes. Remove and let stand 5 minutes.
Makes 6 servings
Calories: 760
Protein: 33g
Fat: 43g
Digestible Carbs: 12g
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Spaghetti Primavera
By Marilyn Harris
- 16 ounces Dreamfields™ Spaghetti
(one box)
- 2 small zucchini, shredded
- 2 medium carrots, peeled and shredded
- 1 large red bell pepper,
cut into small julienne strips
- 2 shallots, finely minced
- 6 tablespoons butter
- Salt and freshly ground black pepper
- 1/2 cup finely grated Parmesan cheese
Cook the pasta according to the directions.
Sauté the zucchini, bell pepper, carrots, and shallots in the butter for 5 minutes,
stirring often. Remove from the heat and toss in the cooked and well drained spaghetti.
Sprinkle in half of the cheese as the pasta is tossed. Season with salt and pepper to taste.
Serve with the remaining cheese to sprinkle over the top.
Makes 6 servings
Calories: 420
Protein: 14g
Fat: 15g
Digestible Carbs: 11g
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Linguine Puttanesca
By Marilyn Harris
- 16 ounces Dreamfields™ Linguine
(one box)
- 1/4 cup extra-virgin olive oil
- 3 large cloves garlic
- 1/2 cup chopped yellow onion
- 1/2 to 1 teaspoon crushed
red chili peppers
- 1/2 teaspoon salt, or to taste
- 28-ounce can Italian plum tomatoes,
diced
- 2/3 cup kalamata olives, halved
- 1 cup freshly grated Parmesan cheese
Cook the pasta according to package directions.
Meanwhile, heat the oil in a large skillet. Add the garlic and onion and cook, stirring, for
about 3 minutes.
Stir in the red pepper and salt. Add the tomatoes and cook over high heat
for 5 minutes, stirring often.
Stir in the olives and cook 5 minutes more. Taste and correct the seasonings.
Drain the cooked pasta well. Toss into the sauce.
Makes 6 servings
Calories: 491
Protein: 17g
Fat: 19g
Digestible Carbs: 14g
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