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! 🙂
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
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!!! 🙂