Rotini with Broccoli, Peas, Basil and Goat Cheese for Kitchen Play

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…

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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!

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Recipe for Dreamfields Rotini with Broccoli, Peas, Basil and Goat Cheese

Garden or market-fresh ingredients are just barely cooked in this perfect-for-summer vegetarian pasta dish.
Prep Time5 mins
Cook Time20 mins
Total Time25 mins

Ingredients

  • *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

Instructions

  • 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.

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18 thoughts on “Rotini with Broccoli, Peas, Basil and Goat Cheese for Kitchen Play”

  1. I have never tried DreamFields pasta. Sounds great though. Love all the green & that goat cheese in this pasta. Perfect for lunch!

    Reply
  2. Pingback: Brokolicový salát | Recepty pro domácí pekárnu
  3. Pingback: Brokolicový salát | Recepty pro domácí pekárnu
  4. Pretty sure that goat cheese makes everything better! I’m not a big gluten-girl (auto-immune diseases), but like you, I love to use a little bit of healthy pasta to give a dinner the “comfort” factor! Do you know if dreamfields is cut using the bronze cut method?!? That would make them stellar in my book (or if the are certified organic). Otherwise, they could still be cut with chemical heavy Teflon dyes. Hoping I can add these to my shopping list!!! Great recipe!

    Reply
  5. Ooh Winnie that broccoli looks so green and everything with goat cheese is good in my book. Looks summery fresh!!

    Reply
  6. Every time I got into the grocery store, I take a look at the Dreamfields’ pasta, but have yet to try it. This recipe looks like a great way to start!

    Reply
  7. Sounds wonderful. Have you ever had MIracle Noodles. I have switched to using them because they have no fat, no carbs and no calories.

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  8. I have been thinking of cutting out pasta from my diet and find a substitution and now I’m going to look for something like this! I love the simple and light supper like this any day

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  9. I generally avoid pastas for the same reason…but this version sounds great. And I love what you did with it – peas, broccoli and pine nuts all sound delicious.

    Reply
  10. this recipe looks so good! I can’t wait to try it for dinner, I found this other website fitango.com that has recipes on it and teaches you how to make them through videos, you can even build your own recipes with the site!

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  11. Yummy! I have basil, peas and broccoli from this week’s CSA pickup so I will definitely be making this.

    Reply
  12. Pingback: Kitchen Play » Blog Archive » Rotini with Broccoli, Peas, Basil and Goat Cheese Salad