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Today’s recipe is admittedly a bit strange. I thought it was time for another addition to the “Weird Foods” category. (Is it weird that I have a category for weird foods on my website? Nah…surely not.) The credit for this one goes to my little sister Katelyn, as you may have gathered by the title of the recipe. She’s always coming up with neat flavor combinations, and on occasion she’ll let me try them. She never writes anything down, so after I tasted a bite of a noodle/veggie concoction she made that I really liked, I worked backwards to recreate it with my own spin. The result is this yummy pasta veggie bowl. It’s awesome because it gives you a pasta fix without actually using much pasta, plus it incorporates plenty of veggies! There’s a mixture of flavors, temperatures, and textures going on here that has to be nothing short of gourmet. (That’s a code word for “weird.”) Kate’s a genius.
Let’s talk about the pasta.
I used 1/4 cup of Dreamfields elbow pasta in this recipe, which is a rather small amount. Broccoli makes up most of the rest of the bulk in this recipe and makes the pasta go further. You could probably substitute other fresh nonstarchy veggies for the broccoli, but I just love the texture and flavor of broccoli in this recipe. I really recommend fresh veggies over frozen so they stay firmer. Soggy broccoli wouldn’t have the same charm in a pasta dish.
What is Dreamfields pasta? Dreamfields is a pasta that is manufactured in a unique way so as to minimize a blood sugar spike, and it is approved in the Trim Healthy Mama plan in S or E settings as a personal-choice item once in awhile. If you find your weight loss stalling, Dreamfields pasta would be an item to cut back on. I hardly ever use it, but once in awhile it’s nice to fill a pasta craving when veggies just won’t cut it. There has been a ton of hype about whether or not Dreamfields is actually low-glycemic; the general consensus is that each individual needs to see how it affects his or her body and make a personal decision. This pasta doesn’t make my stomach hurt like regular pasta does, so that has been my personal gauge to see if my body can handle it or not. (A more accurate way to tell for sure is to check your blood sugar after eating it.) If you don’t want to use Dreamfields, just use all broccoli and you’ll still be able to enjoy the unique flavors in this bowlful of goodness.
You can usually find Dreamfields at your local grocery store (or Walmart) with the other pasta products.
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As always, check out the Notes section of the recipe for extra info. Check out the links in and below the recipe to see the products I use and recommend. Some of the links included in the recipe and blog post are affiliate links, which means that if you make purchases through these links, I make a small commission (but your price doesn’t change).
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- 2 c. water
- 1½ c. fresh broccoli florets*
- ¼ c. Dreamfields elbow pasta**
- ¼ c. shredded cheddar cheese
- Dash of half and half
- Protein of choice (leftover cooked chicken, bacon, some diced lunch meat, etc.)
- Garlic powder, salt, and cracked pepper (to taste)
- ⅓ c. diced fresh tomato
- Feta cheese
- Bring the water to a boil in a saucepan. Add the broccoli and pasta, return to a boil, cover, and simmer for 8 minutes. Drain and return the broccoli and pasta to the pan.
- Add the cheese and half and half, stir, and cover until the cheese melts. Stir again.
- Add your protein, season with garlic powder/salt/pepper, and stir in the tomato. Top with a sprinkling of feta and enjoy!
**Don't trust Dreamfields? Use another low-glycemic pasta of your choice or just add more broccoli! Adjust cooking time for a different pasta if needed.