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 The Low Carb Luxury Online Magazine  
 
    April 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
 Why Coenzyme Q10?
 Handling Food Safely
 Make it Low Carb: Saucy!
 Springtime Recipes
 A Time of New Beginnings
 5 Ways to Beautiful Skin
 Food and Wine Pairings
 Time Management Tips
 Recipes from Dreamfields
 Living Authentically
 Panel: Exercise & Weight Loss
 GL, GI? Oh My!
 Top Picks: Low Carb Books
 Perfect Scrambled Eggs


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              Italy's Pasta Days

Spring means Pasta Days in Sicily. During these festivals, the community gathers and participates in cooking, tasting, eating, even wearing pasta in many forms and making the world's longest linguini!

While it may be difficult planning to visit Italy, award winning chef and cook book author Antonio Cecconi suggests bringing Italy to America by cooking traditional, healthy pasta dishes. Cecconi's solution to the healthy pasta dilemma is Dreamfields, the only authentic pasta that tastes great and has added health and diet benefits. Dreamfields pasta is made almost exclusively with pure durum wheat semolina combined with a unique fiber and protein blend that results in only five grams of digestible carbs per serving being absorbed into your system, much like whole grains. Plus, Dreamfields is a good source of fiber, with more than twice as much fiber per serving compared to regular pasta.

Antonio Cecconi's recipes can help transform an American kitchen into Sicily's Spring Festival! For a healthy twist on Italy's Pasta Days, try these great recipes!



Spaghetti alle Olive e Pomodoro
Serves 6
By Antonio Cecconi

  • 1 tablespoon olive oil
  • 2 cloves garlic, minced
  • 1 tablespoon chopped red onion
  • ? teaspoon hot pepper flakes
  • 1 can (28 ounces) whole peeled tomatoes
  • ? cup sliced black olives
  • ? cup sliced green olives
  • ? teaspoon dried oregano
  • 1 tablespoon fresh basil, chopped (or 1 teaspoon dried)
  • ? cup white wine or water
  • 16 ounces Dreamfields spaghetti
  • ? cup freshly grated Parmesan cheese
Heat oil in a large skillet over medium heat. Cook garlic, onion and pepper flakes for 5 minutes or until sizzling hot.

Drain tomatoes and break up. Add into skillet along with olives and cook for 5 minutes.

Add oregano, basil and wine, cook on low for 10 minutes, stirring frequently.

Prepare pasta according to package directions; drain well. Toss pasta with sauce and Parmesan cheese. Serve immediately.

Nutrition Info: CALORIES: 374; PROTEIN: 12.5g; DIGESTIBLE CARBS: 13.62; FAT: 7.96g



Gobetti alla Boscaliola
Serves 8
By Antonio Cecconi
  • 16 ounces Dreamfields Elbows
  • 4 ounces Prosciutto ham
  • 8 ounces Kalamata olives, drained
  • ? cup red onion, chopped
  • ? cup fresh chopped parsley
  • 2 tablespoons olive oil
  • 1 jar (26 ounces) marinara sauce
  • ? cup freshly grated Parmesan cheese
In a large skillet over medium heat, saut? onion, parsley and Prosciutto in olive oil. Stirring frequently, stir in marinara sauce and olives; simmer for 20 minutes. Meanwhile, cook pasta according to package directions; drain well.

Toss pasta with sauce and top with Parmesan cheese.

Nutrition Info: CALORIES 505; PROTEIN 18.53g; DIGESTIBLE CARB 14.63g; FAT 19.16g



Penne alla Sicilian
Serves 8
By Antonio Cecconi
  • 16 ounces Dreamfields Penne
  • 16 ounces hot Italian sausage
  • ? cup red onion, chopped
  • 2 cups eggplant, diced into ? inch size
  • 1 cup diced carrots
  • 1 can (6 ounces) sliced black olives
  • 2 cups prepared marinara sauce
  • ? cup fresh Parmesan cheese, grated
  • Black pepper to taste
In a large skillet, brown Italian sausage; drain juices. Add onion, eggplant, carrot and olives and saut? for 5 minutes or until veggies are softened. Add marinara sauce and simmer for 10 minutes.

Prepare penne according to package directions. Toss pasta with sauce. Top with Parmesan cheese and fresh cracked black pepper.

Nutrition Info: CALORIES 506; PROTEIN 19.23g; DIGESTIBLE CARB 12.26g; FAT 24.63g



Copyright © April 2005  Dreamfields and Low Carb Luxury



       

 

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