I’ve written about Dreamfields Pasta in the past, but during this second week of Diabetes Awareness Month, I wanted to mention them again. This is a fantastic product for anyone watching their carbohydrate intact, whether they are diabetic or not. You’ll have some terrific health benefits, and I promise that you won’t detect any difference in quality, texture, or taste 🙂
When I first met with a diabetic educator almost two years ago, she basically told me that I wouldn’t be able to eat pasta again, unless it was a very, very small portion. Ouch. Of all the foods I would miss on my new diet, I would put pasta ahead of meat.
I learned about Dreamfields from an ad in one of my mother’s diabetes magazines. I jumped onto their website and was impressed with what I read. Dreamfields was a great addition to a diabetes diet 🙂 🙂 The reason for this is because of the way the produce their pasta. You can find the specific details on their website, but for now let me just say that a serving of Dreamfields pasta has only FIVE carbs and is 65% lower gylcemic index than traditional pasta.
Up until about a year ago, I had to order Dreamfields on-line, which can get a bit pricey. Gratefully, it’s now available from several grocery stores in my area, including Giant and Super Fresh. Because I can get it much easier today, I enjoy it regularly. I can attest to the fact that consuming Dreamfields has little to no effect on my glucose levels.
Here’s a great recipe for Butternut Squash with Linguine, which is perfect for this time of year. Right now, butternut squash might even be available pre-diced in your produce section. Here’s a video from Dreamfields, with the recipe below. Vegetarians/Vegans can eliminate the cheese and prosciutto and still have a great tasting meal 🙂
Butternut Squash with Linguine
1/2 box Dreamfields Linguine
2 teaspoons olive oil
1 tablespoon minced garlic
4 cups butternut squash pieces (about 1-inch pieces)
1/2 cup dry white wine or reduced-sodium vegetable broth
1/4 teaspoon salt
1/4 cup chopped fresh sage or 4 teaspoons dried sage
1/4 cup crumbled goat cheese, blue cheese or shredded Parmesan cheese, optional
Crumbled cooked prosciutto or bacon, optional
Toasted chopped walnuts, optional
Directions:
- Cook pasta according to package directions. Drain and return to pan; cover and keep warm.
- Meanwhile, in large nonstick skillet, heat olive oil over medium heat. Add garlic; cook and stir until fragrant, about 1 minute. Stir in squash, wine/broth and salt. Simmer 12 to 15 minutes just until squash is tender, stirring occasionally. Stir in sage.
- Toss squash with pasta and cheese. Sprinkle with prosciutto, additional cheese and walnuts, as desired.
Makes 4 to 6 servings.
Nutrition information (1/4 of recipe): 304 calories; 9 g protein; 23 g digestible carbohydrates*; 6 g total fat; 2 g saturated fat; 7 mg cholesterol; 213 mg sodium; 7 g total dietary fiber.
*If traditional pasta is used in this recipe there is a total of 52 g carbohydrate
*Whether enjoying Dreamfields pasta or other foods, consumers with diabetes must carefully monitor blood glucose and have frequent contact with their physician to maintain good health. To create a healthful eating plan for your individual needs, consult with your health care professional.
