Is there really anything better?

Okay, besides a juicy steak smothered in a beurre blanc sauce. I did grow up in the heartland after all.

However, you really can’t beat a big bowl of spaghetti and meatballs soaked in homemade marinara sauce. Or chicken fettuccini smothered in creamy Alfredo sauce. Add a free salad and bread sticks from The Olive Garden and you have one of my ultimate comfort dishes.

Well, since I can’t live in my yoga pants the rest of my life (someone dare me, please?), I can’t possibly eat big bowls of pasta at every meal. Carbs can be sneaky.

But what if I told you there is an answer to this carb craziness?. I was very fortunate to meet two representatives from Dreamfields Pasta at the Mixed Conference last year. Both of these ladies were so kind and really passionate about Dreamfields Pasta products. Before the conference, I had never heard of Dreamfields Pasta. I really thought they were just another pasta company. Well, after sampling their Angel pasta from the swag bag, let me tell you friends, this is no ordinary pasta company.

Let me give you the 411:

– All of their pasta contains 5g of fiber and 5g of digestible carbohydrates

– Their pasta is low on the glycemic index, which means it’s a healthy option for people with diabetes

– Their pasta contains inulin, which is a natural prebiotic fiber that helps promote healthy digesting, satiety, and calcium absorption.

Is this not the best thing ever? Healthy pasta! I was hooked. Naturally, I wanted to sample more and the kind ladies sent me three different kinds of pasta to try – elbow, rotini, and spaghetti. Once the boxed arrived, I knew exactly what I wanted to make. I am a huge lover of pesto because it’s simple and clean. You can add a ton of flavor without increasing the fat content.

So, I whipped up this artichoke and walnut pesto last weekend. I thought it would be fun to mix it with the rotini pasta because the pesto gets stuck inside the spirals (jazz hands!). Plus, the best thing about this dish, it’s healthy to eat and easy to prepare. Trust me, this recipe will Chuck Norris kick your holiday blues.

But that’s not all, friends! The kind folks over at Dreamfields Pasta are giving away a box of elbow, rotini, and linguine to a lucky reader! Yay!!

(source: Dreamfields Pasta)


CONGRATS TO …..MELIVN! Please email me your mailing address to collect your pasta prize!!! 

To Enter the Giveaway: (mandatory)

Answer the following question: What’s your favorite kind of pasta?  

Additional entries:

– Like Dreamfields on Facebook. Leave a separate comment saying you did.

– Like Dreamfields on Twitter. Leave a separate comment saying you did.

– Follow Dreamfields on Pinterest. Leave a separate comment saying you did.

– Like Climbing Grier Mountain on Facebook. Leave a separate comment saying you did.

Like Climbing Grier Mountain on Twitter. Leave a separate comment saying you did.  

Follow Climbing Grier Mountain on Pinterest. Leave a separate comment saying you did.

This giveaway will run from Monday January 14th – Thursday January 17th 10:00pm MST. The winner will be drawn using the random generate and promptly emailed about the pasta winnings. The winner will have 48 hours to respond. If the winner does not respond in the appropriate time another one will be drawn. Check your email folks! Also, this giveaway is for U.S. residents only.

***I was not compensated for writing this post. All opinions expressed are my own. Thank you Dreamfields Pasta!!!***

Rotini Pasta with Artichoke and Walnut Pesto


1/3 cup walnuts, toasted
1 15oz can artichokes, drained
1 garlic clove, peeled
Zest of one lemon
1/2 cup parsley
1/2 cup Parmesan, grated
1/4 teaspoon nutmeg
1/3 cup Olive Oil
1 box Dreamfields Rotini Pasta
1/2 bag spinach leaves
Kosher Salt
Coarse ground pepper


Cook rotini according to directions on the box.

In a large food processor, combine the first eight ingredients. Pulse until a paste like consistency is formed. Place spinach leaves and pesto at the bottom of a large serving bowl. Add the drained pasta and toss to combine or until spinach has wilted. Serve pasta in a bowl and top with shredded Parmesan and a squeeze of lemon juice. Enjoy!

Recipe from the Roder Family Cookbook

All images and text ©