Pasta makes a regular appearance on my dinner plate.
In the general rotation – spaghetti and meatballs, penne with fresh pesto, and mac with a whole lot of cheese! Come to think of it, is there anything that doesn’t taste good with pasta? I mean, even black squid ink is considered a delicacy (actually quite delish I might add) when tossed with some noodles.
But with spring temperatures approaching (fingers crossed!) and the need to look sassy-mcsassy in cute maxi dresses, yours truly needs to get her tookus in shape. Not only do I need to dust off the ‘ol running shoes, but I really need to add healthier dishes my to diet too!
Which is why I adore using Dreamfields pasta when looking for ways to up the nutrition in my weeknight dinner meals. Their pasta is too-legit-to-quit. Packed with 5 grams of dietary fiber per serving as well as a natural plant fiber called inulin, that supports better digestion. It’s like pasta with superpowers!
Well, to get into spring sassy shape, I decided to make some spaghetti with a Greek yogurt cream sauce, which really doesn’t have cream in the sauce! GASP! It’s a great fake-out when you are craving that sexy Alfredo sauce, but don’t want the Olive Garden consequences. Trust me, you won’t miss the cream in this pasta dish once you try it. Plus, I added a little roasted brussel sprouts and crumbled blue cheese…..forget.about.it.
So, you wanna’ join me and cook up some tasty, healthy pasta right in your own kitchen? Well, the kind folks over at Dreamfields want to give away a case of pasta to ONE lucky reader!! Yay!
****THIS GIVEAWAY IS CLOSED!! Congrats to Melanie!!!*****
To enter, leave a comment below telling me, what is your favorite kind of pasta?
***This giveaway will run from Tuesday March 4th to Saturday March 8th 11:59pm MST and only open to US residents. One winner will be chosen using the random generator. The winner will be emailed and will have 48 hours to respond. If the winner doesn’t respond within that time frame another winner will be chosen.***
Make sure and check out Dreamfields website for more ideas/recipes, or on Twitter and Facebook!
***Disclaimer: I was compensated by Dreamfields for this post. As always, all opinions expressed are 100% my own!***
1 lb. Dreamfields spaghetti
3 cups brussel sprouts, sliced
1 tablespoon olive oil
1 tablespoon balasmic vinegar
1 cup Greek Yogurt
2 oz plain goat cheese
1/2 cup mozzarella, shredded
Blue cheese, garnish
Parsley, garnish
Grape tomatoes, garnish
salt and pepper to taste
Preheat oven to 400 degrees.
Spray a baking sheet with non-stick cooking spray. Place sliced brussel sprouts on baking sheet and drizzle tops with olive oil, balsamic vinegar, and s&p. Roast for about 10 to 15 minutes or until golden brown. Remove from oven and cool slightly.
Meanwhile, bring a large pot of water to a boil. Add about a teaspoon of salt to the boiling water to help flavor the pasta. Add the pasta in small bunches and continue to stir so the pasta doesn't stick together. In a large bowl, add the Greek yogurt, goat cheese, and mozzarella. Stir to combine. Once the pasta is al dente, remove spaghetti with tongs and place in bowl with all the cheeses. Ladle some of the reserved pasta water into the bowl to thin out the cheese allowing the pasta to absorb. Keep tossing and adding water to create a cream sauce. Then add the brussel sprouts.
To serve, place some of the spaghetti on a plate. Top with blue cheese, parsley, and grape tomatoes.
greek yogurt cream sauce adapted from Running to the Kitchen
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