SOURCE: Dreamfields Pasta

Dreamfields Pasta

November 10, 2015 09:50 ET

Dreamfields Pasta Releases "Pasta Perfection -- the Best of Dreamfields Pasta" Free eCookbook

MINNEAPOLIS, MN--(Marketwired - Nov 10, 2015) - Delicious, fool-proof pasta recipes are now just a click away thanks to the release of Dreamfields pasta's first eCookbook, "Pasta Perfection -- The Best of Dreamfields Pasta." Featuring a selection of its most popular recipes and five exclusive new dishes, the eCookbook is now available for free as a PDF or as an interactive online version by visiting

"Pasta Perfection -- The Best of Dreamfields Pasta" is filled with 31 versatile recipes from popular bloggers such as bell'alimento, Doughmesstic, and Three Many Cooks, and the Dreamfields Test Kitchen. All have been rigorously tested and have beautiful images. Best of all, the eCookbook is compatible with all devices including tablets, iPhones, Androids, laptops and PCs.

"Our goal is to provide a collection of recipes that not only taste amazing, but are reliable AND easily accessible for every meal occasion," said Liz Housman, Dreamfields director of marketing. "Through this special book, planning is made easy to get delicious and nutritious dinner on the table."

#PastaPerfection is divided into five convenient chapters: Salads, Comfort Food, Classics/Special Occasions, Veggie-licious, and Stovetop Saviors. Each chapter contains 6-7 unique recipes sure to please every palate. Both the PDF and online versions of the book feature easy navigation and printing capabilities to facilitate access to all the content.

Dreamfields makes any pasta dish better thanks to its delectable taste and added nutritional benefits. Made from the finest North American durum wheat semolina, it has the same taste and texture as traditional pasta. However, Dreamfields has the added bonus of having seven grams of protein and five grams of fiber per one cup cooked serving. That's twice as much fiber as traditional pasta and 20 percent of the daily recommendations. Look for the black box in the pasta aisle of supermarkets nationwide and visit for more information and delicious recipes.

Here's an example of one of the recipes from #PastaPerfection:

Preparation Time: 20 minutes
Cook Time: 40 minutes
1   box Dreamfields Rotini
2   tablespoons plus 2 teaspoons olive oil
8   cups vegetables (see note)
8   large cloves garlic
1/2   teaspoon salt
    Coarsely ground black pepper
3/4   pound fully-cooked chicken sausage links, each cut in half crosswise on the diagonal
    Parsley-Rosemary Pesto (see recipe below)

1. Line large rimmed baking pan (17x12x1-inch) with aluminum foil. Brush lightly with 2 teaspoons of the oil.

2. Place 8 cups vegetables (any combination) plus garlic cloves in large bowl; toss with remaining 2 tablespoons oil, salt and pepper. Place vegetables and garlic cloves in single layer in baking pan. (Remove broccoli and cauliflower, if using, and reserve for step 3.) Roast in 425°F oven 15 minutes.

3. Stir vegetables. Add sausage, reserved broccoli and cauliflower, if using. Continue roasting 15 to 20 minutes or until vegetables are lightly browned and tender.

4. Meanwhile, cook pasta according to package directions. Return to pan. Toss with pesto. Add vegetables and sausage. Transfer to platter.

Makes 8 servings.

Note: Choose 8 cups of any combination of vegetables: fennel bulbs, cut into quarters; parsnips, cut into 2-inch lengths; carrots, cut into 2-inch lengths; medium onions, quartered; broccoli florets; cauliflower florets; sweet potatoes, cut into 2-inch pieces.

Parsley-Rosemary Pesto
Preparation Time: 15 minutes
1   cup packed Italian parsley
1/3   cup packed fresh rosemary, stems removed
3   cloves garlic
1/3   cup walnuts
1   ounce chunk Parmesan cheese (about 1/4 cup shredded)
1/3   cup olive oil

1. Place all ingredients except oil in bowl of food processor. Pulse until well combined. With processor running, add oil in slow, steady stream until well combined.

Makes about 2/3 cup.
Note: If desired, substitute 2/3 cup favorite prepared pesto.

Nutrition information (1/8 of recipe): 470 calories; 22 g protein; 50 g carbohydrates; 23 g total fat; 4 g saturated fat; 40 mg cholesterol; 550 mg sodium; 8 g total dietary fiber.

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