This is a sponsored post written by me on behalf of Dreamfields Pasta for Kitchen Play. I am being compensated for my efforts to promote Dreamfields pasta; all opinions are 100% mine.
I typically stick to a low-ish carb diet and gluten-free eating; this means I avoid regular pasta much of the time. But since I don’t have celiac and because Dreamfields Pasta has only 5 grams of digestible carbohydrates per serving, I was happy to give it a try in a vegetarian entree for this month’s Progressive Party over at Kitchen Play.
Dreamfields Pasta comes in a variety of shapes; I decided to try the rotini in a dish that features vegetables and herbs from my garden.
Low-glycemic Dreamfields Pasta tasted just like traditional white pasta to me and my kids. This is because it doesn’t contain any funky ingredients: it’s made from durum wheat. Dreamfields has twice the fiber of regular pasta (5 grams), and is a great choice for families because children enjoy it (and definitely benefit from the additional fiber).
Dreamfields pasta is also great for anyone who must watch their blood sugar and overall carbohydrate intake, including those with pre-diabetes and diabetes.
This rotini with broccoli recipe is very quick to make: perfect for summer when you have no interest in spending much time near a hot stove. Feel free to make this dish with another shape of Dreamfields Pasta- the linguine would also work very well.
I found that cold leftovers were great mixed with chopped hard-boiled eggs and a little all-natural mayo…
Want to try Dreamfields pasta for yourself? And have a chance to win some cash? If you cook this recipe, or any of the other recipes on this month’s Progressive Party menu, you can be entered into a contest to win $100. Please review the contest rules before entering, and have a look at all the other Dreamfields pasta recipes you can try. The contest will run through August 7, 2011. Good luck!
Recipe for Dreamfields Rotini with Broccoli, Peas, Basil and Goat Cheese
- *4 ounces dry Dreamfields Rotini
- *2 tablespoons olive oil
- *1 cup freshly shelled snap peas or use organic, frozen peas
- *1 large or 2 small shallots minced
- *1 cup chopped organic broccoli
- *1/2 cup loosely packed fresh basil, chopped
- *1/4 cup fresh goat cheese crumbled, plus more, if desired, for garnish
- *crushed red pepper flakes- to taste
- *lightly toasted pine nuts for garnish or use chopped toasted almonds- to taste (I used about 1 1/2 tablespoons)
- *olive oil for drizzling the finished dish- optional
- *sea salt to taste- optional
- 1. Cook pasta according to manufacturer's directions. Drain all but a small amount of water from the pot, toss in the shelled peas with the hot pasta, and set aside.
- 2. Heat the olive oil in a cast-iron skillet over medium heat. Cook the shallot for 1 minute, then add the broccoli and cook for another 2-3 minutes, stirring it around occasionally.
- 4. Take the shallots and broccoli off the heat and combine with the pasta and peas. Add the basil and goat cheese and mix well.
- 5. Spoon pasta onto serving dishes and add crushed red pepper, toasted pine nuts, additional goat cheese, a drizzle of olive oil, and optional sea salt.