WORLD PASTA DAY

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TL 10-25 WORLD PASTA DAY (2)

Did you know there are over 400 unique types of pasta?  There are so many possibilities for amazing soups, salads and casseroles!  Which one will you create today???

Since I’m a diabetic, I have to be careful to pair pasta with lean protein.  I also try to use a whole wheat pasta when possible.  To be honest – I really prefer regular pasta.  The whole wheat pasta is heavier and an acquired taste.  I’ve not acquired a taste for it – yet.  I may never acquire a taste for it.  😦

I like Dreamfields pasta, especially the lasagna noodles!  I don’t always find it at my local grocery store, but every now and then I find it.

This is my favorite recipe.  Enjoy!  🙂

Ingredients:

12 Dreamfields Lasagna noodles

2 tablespoons olive oil

1/2 cup diced onion

1 teaspoon dried Italian seasoning

1/4 teaspoon crushed red pepper flakes

1 clove garlic, minced

4 cups fresh spinach

2 zucchini, thinly sliced

1 cup peas (thawed if frozen)

16 ounces non-fat ricotta cheese

16 ounces whole milk ricotta cheese

1/4 teaspoon freshly grated nutmeg

5 cups marinara sauce 1 1/2 cups shredded mozzarella cheese

Directions:

Prepare pasta according to package directions; set aside. Heat olive oil in large saucepan over medium heat. Add onion and cook about 5 minutes or until translucent. Stir in Italian seasoning, red pepper flakes and garlic. Cook 30 seconds; add spinach, zucchini and peas. Cook 10 minutes or until spinach is wilted, peas are cooked through and zucchini is tender. Remove from heat; drain off any liquid. In separate bowl combine ricotta cheeses and grated nutmeg. Preheat oven to 375 F°. Spread 3/4 cup marinara sauce on the bottom of a 9×13-inch oven-safe baking dish. Layer with 4 of the lasagna noodles (3 vertical, one horizontal). Spread 1/2 of ricotta mixture and 1/2 of vegetable mixture over noodles. Spoon 1 1/2 cups marinara sauce over vegetable mixture. Continue to layer with lasagna noodles, remaining ricotta mixture, remaining vegetable mixture and 1 1/2 cups marinara sauce. Top with remaining 4 additional lasagna noodles and remaining 1 1/4 cups marinara sauce. Sprinkle evenly with mozzarella cheese; cover loosely with foil. Bake 40 minutes. Remove foil; continue baking 10 minutes or until bubbly and hot. Makes 8 servings.

Nutrition information (1/8 of recipe): Calories: 490 Fat: 18 grams Carbs: 56 grams Protein: 26 grams Saturated Fat: 8 grams Cholesterol: 45 mg Sodium: 930 mg Dietary Fiber: 9 grams

Happy World Pasta Day!!!  🙂

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