Why hello perfect pasta, so nice of you to join us for dinner!
Back in November I drove up to the Mountains of Virginia for Mixed Con. It was a fabulous weekend, filled with food blog information, cake decorating classes, cookie lessons from Sweetopia and the chance to mingle and connect with some really fun and interesting brands.
One of those Brands was Dreamfields Pasta. We are big time pasta lovers at this house (as in I could eat it every day if my husband would allow it haha) . With that being said, I’m always interested in talking to different pasta brands and learning about different pasta companies!
DreamFields taste just like normal pasta, but it doesn’t give you that bloated feeling after eating it and “Dreamfields Pasta is the only pasta clinically shown to have a lower glycemic index than traditional pasta”
To learn more about this Healthy Pasta, check out their Q&A Page!
For this Spinach Artichoke Alfredo Pasta, I chose the Rotini. The spiral shaped pasta was perfect for holding onto all of the melty cheese, spinach and artichoke goodness.
My idea for this came from my love of Spinach and Artichoke dip. I made some a few weeks ago for #SundaySupper and I’ve been craving it ever since.
Thomas and I originally thought of doing a Spinach Artichoke lasagna, but after we got to the store and were looking at the pasta options, we thought that the Rotini would do even better.
When I cook Dreamfields Pasta, I only cook enough for what we’re going to be eating that night. Dreamfields Pasta is best when eaten in one sitting and not re-heated as re-heating can break down the protective matrix that delivers 5 grams of digestible carbs per serving. 5 grams of digestible carbs per serving is one of the great things about DreamFields Pasta.
I just make the pasta sauce and then re-heat the sauce as needed when I cook the pasta.
>:)
Spinach Artichoke Alfredo PastaIngredients
1 can artichoke hearts, drained
20 oz frozen spinach, thawed and drained
8 oz cream cheese
1 cup shredded mozzarella cheese
1/4 cup shredded Parmesan cheese
2 cloves of garlic, peeled and minced
14 oz of Alfredo sauce, homemade or store bought
1/2 cup milk
1/2 teaspoon paprika
DreamFields Rotini pasta
Garnish with Parmesan shavings and paprika** Optional
Once melted, add the drained artichoke hearts. Stir and cook for 4-5 minutes, breaking the artichoke hearts apart with a spoon as they cook.
Add in the spinach. Cook for 3-4 minutes or until hot. Add in the cream cheese and stir until melted. Stir in the cheese and the garlic. Mix well until everything is blended and melting.
Add in the Alfredo and stir to combine. Add in the milk and stir to combine. Stir in paprika.
Heat on low-medium heat while preparing the pasta.
Being a large stockpot of water to a boil. Add in pasta. Cook for 8-10 minutes or until done. (Only cook the amount of pasta needed for this meal) For leftovers, re-heat remaining pasta sauce and add to freshly cooked noodles)
How would you like to try out some DreamFields Pasta?
I’ve got a giveaway for you from Healthy DreamFields Pasta!
Kayle (The Cooking Actress) says
April 30, 2013 at 11:08 amUmm I wanna try this dish! It sounds amazing!
Kathia Rodriguez says
April 30, 2013 at 1:42 pmAngie this pasta looks Delicous.
Jill Stokes Hartley says
May 1, 2013 at 7:27 amPenne alla vodka sounds amazing right now!!! Winning would be amazing! I’m craving pasta
Danielle says
May 1, 2013 at 8:52 ami would make a pasta slfredo dish with it!
Barbara Whitlock Breedon says
May 1, 2013 at 9:28 amI would have to try traditional spaghetti as they is my husbands all time favorite!
disqus_javmXzKtDN says
May 1, 2013 at 9:37 amI would make a penna Alfredo dish
Vera K says
May 1, 2013 at 11:57 amI think I’d have to try spaghetti & meatballs.
CONNIE MAITLAND says
May 1, 2013 at 2:00 pmSOUTHWEST PASTA
Rose Atwater says
May 1, 2013 at 3:37 pmMy favorite way to eat pasta… with butter, pesto, and parmesan!
norma espinoza says
May 1, 2013 at 3:49 pmRigatoni or rotini pasta w freshly made pesto and shrimp or chicken. Grate a lil parm on top and serve w a yummy garlic bread and Caesar salad
EricaHD says
May 1, 2013 at 3:55 pmAngie, you are awesome! I’d make a roasted veggie with garlic sauce dish with the angel hair first 🙂
Heather says
May 1, 2013 at 4:17 pmI would love to make lasagna! I am a bit obsessed with it 🙂
AnnM says
May 1, 2013 at 5:31 pmI love a good bowl of spaghetti! Funny enough that’s what I’m making right now with zucchini and DreamField pasta!
Kesha says
May 1, 2013 at 6:01 pmI would make a garlic chicken pasta with veggies
Danielle T says
May 1, 2013 at 6:41 pmid make meatballs and pasta!
Kathy Kenna says
May 1, 2013 at 11:01 pmMy pasta salad
Priscilla says
May 2, 2013 at 5:28 amI would try this recipe because I also want to try using coconut oil!
Andrea D. says
May 2, 2013 at 4:37 pmI would like to try this recipe. It looks great.
Meghan Finley says
May 2, 2013 at 11:32 pmI’m totally making this. And I love dreamfields!
Barbara Schieving says
May 3, 2013 at 2:38 pmWe love the dip. I’m sure we’d love the pasta too.
Skylar S says
May 5, 2013 at 5:26 pmYour dish sounds fantastic! Or, I might try a spinach lasagna. Yum!
Cindy Brickley says
May 5, 2013 at 7:15 pmFirst thing we would make would be Lasagna, Shrimp linguine with alfredo sauce, mac & tuna casserole and a lot more.
Allison (Spontaneous Tomato) says
May 7, 2013 at 2:41 pmI would use the rotini to make my favorite pasta dish ever– garlicky pasta with kale (originally inspired by a smitten kitchen recipe that uses broccoli rabe instead of kale).
Linda S. says
May 7, 2013 at 5:06 pmI’d try linguine with shrimp and onion and garlic and grape tomatoes and parsley.
maggie says
May 7, 2013 at 5:43 pmi’d use the penne rigate in homemade chicken, broccoli, ziti in garlic and oil
Kaitlin Boles says
May 7, 2013 at 7:18 pmPizza Pasta and Mac & Cheese are two of my favorite meals to cook with this pasta!
EricaHD says
May 8, 2013 at 9:45 amAhhhh!!!! I never win anything! Angie, you’re the best!! <3