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 The Low Carb Luxury Online Magazine  
 
    June 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
 Make it Low Carb!
 The Benefits of White Tea
 Top 12 Foods for Weight Loss
 The Benefits of Chocolate
 Father's Day Memories
 Fitness: Strength Training
 Grooming Tips for Men
 Becoming Real
 Recipes from Dreamfields!
 The Bear Facts
 The Joy of Hazelnuts
 Low Carb Baking Fun
 Mineral Makeup: A Report
 PMS: Is it Real?


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              Dreamfields Recipes

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, created by Antonio Cecconi, who can help transform any American kitchen into a little corner of Sicily. So get cooking!

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Frittata Di Spaghetti
Frittata Di Spaghetti Serves 8
By Antonio Cecconi

  • 16 ounces Dreamfields Spaghetti
  • 8 Eggs
  • 2 tablespoons chopped fresh basil
  • 1/2 cup grated parmesan cheese
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 teaspoon nutmeg
  • 1 tablespoons olive oil
  • 1 tablespoons butter
  • 1 teaspoon minced garlic
  • 1 jar (6-oz) quartered artichokes, drained
  • 1 tablespoon chopped green onion
  • 4 ounces halved cherry tomatoes
  • 2 ounces diced Prosciutto ham
Cook spaghetti according to package directions. Drain well and set aside. In a medium bowl, beat eggs with basil, parmesan cheese, salt, pepper, and nutmeg. Heat butter and oil in a 12" saute pan over medium high heat. Add artichokes, garlic, parsley and onion, along with tomatoes and proscuitto. Stir well and cook 5 minutes until vegetables become softened.

In a large bowl, combine pasta with vegetables and eggs. Toss gently to mix well. Pour mixture into a large saute pan. Cover and cook at medium heat for 8 minutes, or until pasta crispens and begins to hold together and turns golden brown. Do not stir.

With the help of 2 large flat spatulas, flip frittata upside down and continue cooking covered for 5 minutes longer. Remove from heat. Place on serving dish. Let cool 5 minutes. Cut into wedges and serve.

Nutrition Info: CALORIES 385; PROTEIN 17; DIGESTIBLE CARB 8g; FAT 15g



Gobetti alla Boscaiola
Serves 6
Created By: Antonio Cecconi
  • 16 ounces Dreamfields Elbow Macaroni
  • 4 ounces Prosciutto ham
  • 8 ounces Kalamata Olives, drained
  • 1 medium red onion, chopped
  • 1/4 cup fresh chopped parsley
  • 2 tablespoons olive oil
  • 1 jar (16 ounces) Marinara Sauce
  • 1/4 cup fresh 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: 19g; DIGESTIBLE CARBS: 15; FAT: 19g



Penne Mediterranean Delight
Serves 10 (side dishes)
By Antonio Cecconi
  • 16 ounces Dreamfields Penne Rigate
  • 4 tablespoons extra virgin olive oil
  • 1 container (10 ounces) Hummus
  • 12 each red and yellow grape tomatoes, halved
  • 1 tablespoon capers
  • 1 teaspoon salt
  • 1 teaspoon black ground pepper
  • Juice of 1 lemon
  • 1 cup chopped fresh basil
  • 1/4 cup Greek green olives, pitted
  • 1/4 cup Greek black olives, pitted
  • 1/4 cup Feta cheese (cubed works better than crumbled)
  • 3/4 cup chopped red onion
  • 1/4 cup toasted pine nuts
Prepare pasta according to package directions. Rinse in cold water and drain well. Gently toss all ingredients together with pasta. Refrigerate and serve.

This is delicious! Would go very well on the vegetarian and health side.

Nutrition Info: CALORIES 284; PROTEIN 9g; DIGESTIBLE CARB 8g; FAT 11g



Copyright © June 2005  Dreamfields and Low Carb Luxury



       

 

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