October is Healthy Pasta Month: Dreamfields Pasta Celebrates with Daily Recipes and Chances to Win!

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Dreamfields pasta celebrates #HealthyPastaMonth with delicious daily recipes and chances to win free pasta and other prizes.

Dreamfields Celebrates #HealthyPastaMonth with New Recipes and Prizes

“Healthy Pasta Month is always our favorite time of year because we get to share fantastic pasta recipes with our fans,” said Liz Housman, Dreamfields Director of Marketing. “

October is the month to celebrate pasta and Dreamfields is at the forefront with its annual #HealthyPastaMonth extravaganza. For 31 delicious days, new or improved recipes guaranteed to tantalize taste buds will be unveiled along with chances to win free pasta.  Just follow the hashtag #HealthyPastaMonth or visit http://healthypastamonth.com/ to access to all the action connected with the month-long festivities. 
Each day of October, Dreamfields will share pasta recipes from prominent food bloggers and the Dreamfields Kitchens on its #HealthyPastaMonth calendar and via its Facebook, Twitter, Instagram, and Pinterest accounts. That’s a total of 31 recipes to please the palate of every pasta lover at the table. Recipes will follow weekly themes including: Go Green, Spice of Life, Marinara-thon, and Fall-ing In Love. Additionally, there will be frequent chances to win a free case of Dreamfields pasta and other delicious prizes. 
Dreamfields makes any pasta dish better thanks to its delectable flavor and added nutritional benefits. Made from premium durum wheat semolina, it has the same taste and texture as traditional pasta.  However, Dreamfields has the added bonus of having five grams of fiber per one cup cooked serving – that’s twice as much fiber as traditional pasta – and seven grams of protein. Look for the black box in the pasta aisle of your local supermarket or grocery store.
“Healthy Pasta Month is always our favorite time of year because we get to share fantastic pasta recipes with our fans,” said Liz Housman, Dreamfields Director of Marketing. “From entrees and salads to scrumptious side dishes and quick and easy recipes for busy days, Dreamfields is dedicated to providing the best-tasting pasta recipes to fit every taste bud. It’s our passion.”  

One of the featured #HealthyPastaMonth recipes this year comes from notable bloggers, Chez Us.   Roasted Brussels Sprouts and Butternut Squash Pasta Salad is an autumn-inspired twist to pasta salad. For more recipes like this, visit http://www.DreamfieldsFoods.com.
by: Chez Us
Preparation time:20 minutes
Cook time: 40 minutes
Total time: 60 minutes
1 box Dreamfields Penne Rigate
1/3 cup minced fresh parsley
2 ounces goat cheese, crumbled
Roasted Vegetables:
1 pound Brussels sprouts
2 tablespoons olive oil, divided
1 tablespoon minced fresh sage
1/2 red onion
3/4 pound butternut squash, peeled, cut into 1-inch cubes
1 clove garlic, minced
2 tablespoons olive oil
1 tablespoon balsamic vinegar
1/2 teaspoon Dijon mustard
1. Preheat oven to 400°F. For roasted vegetables, remove bruised or wilted outer leaves from Brussels sprouts. Cut small bottom stems off, and cut sprouts in half.  Place in large bowl. Toss with 1 tablespoon of the oil and half of minced sage.  Spread in even layer on rimmed baking sheet. Roast 10 minutes. 
2. Meanwhile, cut red onion half lengthwise into quarters, then cut each quarter crosswise in half. Toss onion and squash with remaining tablespoon of oil and remaining sage.  Add to pan with butternut squash. Continue roasting 15 minutes. Stir minced garlic into vegetable mixture. Roast 5 minutes. Remove from oven; let cool. Use immediately or refrigerate, covered, up to two days. Bring to room temperature before preparing salad, if refrigerated.
3. Cook pasta according to package directions. Return to pan.
4. Meanwhile, for dressing, whisk together the 2 tablespoons olive oil, balsamic vinegar and mustard. Add roasted vegetables to pasta. Add dressing; toss to combine. Sprinkle with parsley and goat cheese. Season with salt and pepper, as desired.
Makes 6 servings.
Nutrition Information (1/ 6 of recipe): Calories: 390 Fat: 13 grams Carbs: 59 grams Protein: 13 grams Saturated Fat: 3 grams Cholesterol: 7 milligrams Sodium: 87 milligrams Dietary Fiber: 10 grams

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Liz Rytel-Mudroncik
M&P Food Communications
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since: 04/2009
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