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 The Low Carb Luxury Online Magazine  
 
    November 2004    Page 9       > About LCL Magazine     > Cover Page      > Inside Cover    Feature Pages:   1   2   3   4   5   6   7   8   9   10   11  12  13  14     

 
Feature Articles
 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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  Thanksgiving Planning Guide



 
 Recipes from Dreamfields

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

Linguine alla Tetrazzini
  • 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



Spaghetti Primavera
By Marilyn Harris
    Spaghetti Primavera
  • 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.

Saut? 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



Linguine Puttanesca
By Marilyn Harris
    Linguine Puttanesca
  • 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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