About a month ago DreamFields Pasta contacted us about a challenge they were sponsoring. They said they would send us a free box of pasta (and a box for one of our readers too!) if we posted a 1 pot pasta meal using their pasta. Free pasta for us, and one of our readers? Of course we’d do it! At first I was a little leery.
According to the DreamFields website:
Our healthy pasta recipe has fewer digestible carbs, about the same high fiber as whole wheat pasta, and it can help you manage your blood sugar. DreamFields even has the great taste and al dente texture of authentic pasta.
I was worried that this pasta would taste like cardboard! Just because something is healthy does NOT mean that I want to eat it. It must taste good too!! I can honestly say that I really could not tell the difference. This pasta tastes just like regular pasta. I wish I had known about this pasta before. My Grandma loved pasta but she couldn’t eat it too often because she was diabetic. But this pasta can help manage your blood sugar.
As soon as we heard about this challenge we knew what we would make. Kelly and I grew up eating spaghetti with broccoli. Sooo… we just improved upon that. We used to use jarred minced garlic (how embarrassing). But now we use fresh garlic. So much better! We used to use frozen broccoli, now we use fresh. And the biggest difference is that now we reserve some pasta water so that the pasta does not dry out. That is key. If you are looking for a quick weeknight meal that does not use 10 different pots, then give this a try. It’s healthy too!
Leave us a separate comment for each entry, up to 3 entries per person. We’ll use random.org to pick a lucky winner to receive a box of DreamFields pasta. This contest ends at 10 pm central time on November 15, 2011. Winner will be announced in tomorrow’s post and also notified by email. Open to US residents only. DreamFields pasta is sponsoring this giveaway but all thoughts and opinions are ours.
1 pound linguine
½ cup of olive oil
4 cloves of garlic, minced
1 shallot, finely chopped
1 pound broccoli florets, cut into bite sized pieces
1 cup white wine
2 teaspoons lemon zest
½ cup heavy cream
1/4 cup parmesan cheese grated + more for sprinkling on top
salt and pepper to taste
1 cup reserved pasta water
Cook the linguine according to the directions on the package. Before draining reserve 1-2 cups of pasta water. Set pasta to the side. In the same pot heat the olive oil, garlic and shallot over medium heat. Add the wine. Cook for about 5 minutes until the broccoli is tender. If you think the garlic is burning, turn the heat down. Add the heavy cream and cheese. Allow the sauce to thicken slightly. Remove from heat. Add the lemon zest, salt and pepper. Return the pasta to the pot and coat. Slowly begin to add the pasta water to the pot. You need just enough so that the pasta is not dry. You may not need the full 1 cup. Sprinkle with grated parmesan cheese.
Source: A Live Love Pasta original