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 The Low Carb Luxury Online Magazine   Low Carb Connoisseur
 
    February 2005    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
 LCL Looks at the Industry
 Delightfully Romantic
 Health Benefits of Olive Oil
 A Taste of the Orient
 Man's View of Valentine's Day
 Cooking with Herbs
 Worried about Osteoporosis?
 Industry Interview
 Dreamfields Recipes!
 Romantic Meals
 Expert Panel: Whole Grains
 The Future of Low Carb
 Fiber: Not Just for Breakfast
 Fixing a Low Carb Disaster


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 Recipes from Dreamfields

If you've been missing amazing pasta since you've gone low-carb, Dreamfields has the answer. Here at Low Carb Luxury, we've been cooking up some of our favorite pasta dishes with Dreamfields, and now we want to share them with you!

Penne Pasta with Fresh Herbs

This dish of fresh herbs is American cooking at its best. Dishes such as this one originated in southern Italy, but are at home in the U.S., where kitchen gardens are enjoying a popular revival. This bright pasta dish is utter simplicity to make.
    Penne Pasta with Fresh Herbs
  • 16 ounces Dreamfields? Penne Pasta
    (one box)
  • Salt
  • 4 peeled garlic cloves
  • 2 cups fresh herb leaves
  • 6 tablespoons extra virgin olive oil
  • Freshly grated Parmesan cheese
    (about 1/2 cup)
  • Freshly grated black pepper
Cook the pasta in a large quantity of rapidly boiling salted water until cooked al dente; do not overcook. While the water is boiling, place the garlic cloves and herb leaves on a cutting board, sprinkle with salt, and chop them with a knife until uniformly minced.

Heat the oil in a saucepan over medium heat to warm. Just before the pasta finishes cooking, dump the herb and garlic mixture into the skillet to warm through. Drain the pasta well, then remove the herbs from the heat and add the pasta and the grated cheese. Toss well, season to taste with pepper, and serve immediately.

Makes 6 servings
Calories: 420
Protein: 14g
Fat: 15g
Digestible Carbs: 11g



Pasta Salad with Horseradish Creme, Asparagus, & Ham

    Pasta Salad with Horseradish Creme, Asparagus, & Ham
  • 1 Bunch Asparagus Spears
  • 1/2 cup diced ham
  • 1 cup Creme Fraiche
  • 1 teaspoon creamed horseradish
  • 16 ounces Dreamfields? Penne Pasta
    (one box)
Cut the asparagus into strips, then steam for
3 to 5 minutes.

Meanwhile, cook the pasta and cut the ham into thin strips. When ready, drain the pasta and add the Creme Fraiche, horseradish, asparagus and ham. Season with salt and pepper, sprinkle with chopped chives and serve hot.

Makes 6 servings
Calories: 760
Protein: 33g
Fat: 43g
Digestible Carbs: 12g



Penne Rustica

    Penne Rustica
  • 16 ounces Dreamfields? Penne Pasta
    (one box), cooked according to package directions and drained
  • 1/4 pound pancetta (unsmoked Italian bacon)
  • 8 ounces sliced fresh mushrooms
  • 1/2 red bell pepper, sliced
  • 2 boneless, skinless chicken breast halves, cut into strips
  • 1 pound peeled and deveined shrimp
  • Salt and pepper, to taste
  • 1/4 teaspoon red pepper flakes, optional
  • 1 16-ounce jar Classico Sun-Dried Tomato Alfredo Sauce
  • 1/2 cup sour cream
  • 1/2 cup shredded Parmesan cheese
  • 1 cup Mozzarella cheese, optional
Heat oven to 350 degrees.

Heat a Dutch oven or large saute-pan oven over medium-high heat. Add the pancetta and saute until golden, about 3 minutes. Add the mushrooms and saute 5 minutes. Add the red bell pepper strips and chicken and saute until the chicken is almost cooked, 3 to 5 minutes. Add the shrimp and saute until they just begin to turn pink. Remove from heat.

Season with salt, pepper and the red pepper flakes, if desired. Stir in the Alfredo sauce, sour cream, shredded Parmesan and the cooked pasta and pour the mixture into a 3-quart casserole dish that has been sprayed with nonstick cooking spray.

Top with the grated Mozzarella, if desired, and bake for 30 minutes, until heated through.

Makes 8 servings
Calories: 529
Protein: 33g
Fat: 25g
Digestible Carbs: 11g



       

 
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