Who doesn’t love pasta? I certainly do. Unfortunately, a common misconception is that pasta needs to be avoided when trying to lose weight. That is simply not the case. While it’s a good idea to balance your meals with appropriate portions of protein, carbohydrate and fat, pasta can fit very happily into a healthy diet.
I’m excited to be a part of #SpringIntoWellness Month with Dreamfields. It’s about the little things one can do differently to be a little bit healthier. A small change I always recommend to help satisfy hunger is to increase the amount of fiber in your diet. Let’s face it, most of us don’t consume the amount we need. According to the Institute of Medicine, the average American eats 10-15 grams of fiber per day. That’s well below the recommended 25 grams per day for women, and 38 grams per day for men. Switching to a whole grain or fiber pasta like Dreamfields can help. Dreamfields is made with premium durum wheat semolina from North Dakota. That’s why it has the same delicious taste and texture of traditional pasta. A one-cup cooked serving of Dreamfields pasta (2 oz. dry) provides 5 grams of fiber and 7 grams of protein! That’s an easy way to start adding more fiber into your day. Top your pasta with fiber filled vegetables like in my Pesto Shrimp and Veggies over Linguine, and you are on your way toward meeting your goal.
The secret to this gourmet tasting meal is a jar of pesto. It allows the preparation of this dish in less than 30 minutes. You don’t even need to defrost the shrimp. Enjoy!
- 1 tablespoon olive oil
- 10 ounces white mushrooms, sliced
- 2 cups fresh spinach
- 1 pound shrimp, frozen or defrosted, raw
- 2 teaspoons garlic, finely chopped
- 1 cup grape, cherry, or mini heirloom tomatoes, halved
- 8 ounces dry Dreamfields linguine pasta
- 1/4 cup jarred pesto
- Parmesan cheese to taste
- Bring water to a boil and cook Dreamfields linguine according to package directions, drain, rinse in cold water, and set aside.
- Heat a large sauté pan to medium/medium-high heat and add olive oil. Add 1 teaspoon garlic and cook for approximately 30 seconds, add mushrooms and sauté for 3-5 minutes.
- Add spinach and cook until wilted, about 2-3 minutes.
- Remove veggies from pan to a separate bowl, draining with a slotted spoon as you go. Pour out extra liquid from pan and add shrimp with remaining teaspoon garlic and sauté until shrimp is cooked through and no longer pink, approximately 4 minutes. If liquid remains in the pan, drain it.
- Add back vegetables and tomatoes (there will be some liquid from the spinach and mushrooms, that’s OK).
- Add pasta and pesto to shrimp and veggies. Gently combine and heat through. Add parmesan cheese to taste- approximately 1 teaspoon per serving.
Serves 4: Nutrition information (1/4 of recipe): 410 calories; 31 g protein; 49 g carbohydrates; 12 g total fat; 2 g saturated fat; 190 mg cholesterol; 1160 mg sodium;**** 7 g total dietary fiber.
****Check the sodium level on the label of the shrimp you purchase. Some shrimp is treated with seawater or a brine solution that significantly increases the sodium level. If you use untreated shrimp, the sodium level per serving will be closer to 400mg.
If you’d like more intense flavor, add more pesto.1 tablespoon per person is enough for a flavorful dish while keeping the calorie count in check. You may want to add extra Parmesan or cracked pepper as well. If you love heat, some red pepper flakes are tasty too.
Visit Dreamfieldsfoods.com to learn more about the brand and get more fantastic pasta recipes.
Get a jump start on increasing your fiber intake by entering to win this awesome family pack of all 7 varieties of Dreamfields pasta plus a food scale!
Disclosure: This recipe post and giveaway are sponsored by Dreamfields.