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Simple Truth Fettuccine
Simple Truth Fettuccine
16 oz
100% satisfaction guarantee
Place your order with peace of mind.
About
Details
Organic macaroni product. USDA Organic. Certified Organic by Bioagricert. No preservatives. Non GMO (Simple truth organic products are formulated without genetically modified organisms (GMOs). The USDA's national organic program does not permit the use of ingredients made with GMOs in certified organic products). Organically grown. Quality guarantee. www.simpletruth.com. 800-632-6900 www.simpletruth.com. See www.simpletruth.com for a complete list of ingredients this product is free from. Please recycle. Product of Italy.
Ingredients
Organic Durum Wheat Semolina.
Directions
Cooking Instructions: Bring 4 quarts of water to a rapid boil. Add salt to taste (optional). Add 1 package of pasta into water and return to a boil. Cook uncovered, stirring occasionally, for 9 to 11 minutes; drain. If pasta is to be used in a cold salad, rinse with cold water and drain again. Refrigerate any leftovers. Fettuccine Primavera: 1 medium zucchini, trimmed, cut into 1/4 inches thick pieces 1 medium yellow summer squash, cut into 1/4 inches thick pieces. 1-1/2 cups frozen green peas florets from 1 lb broccoli; blanch for 60 seconds 8 spears asparagus, trimmed and cut crosswise into thirds; 4 Tbsp olive oil; 2 cloves garlic, peeled and minced 16 button mushrooms, stemmed, caps quartered. 1/4 cup pine nuts. 15 cherry tomatoes cut into quarters 16 oz Simple Truth Organic Fettuccine, cooked al dente according to directions. 3 cups heavy cream. 1/4 cup freshly grated Parmesan cheese. 1/4 cup low sodium chicken or vegetable stock 4 Tbsp butter, softened; 12-14 fresh basil leaves, torn salt and pepper to taste. Heat 2 Tbsp of the olive oil in a large nonstick skillet over medium-high heat. Saute mushrooms until golden brown, add zucchini and yellow squash. Continue cooking for 2-3 minutes. Add garlic and pine nuts. Saute for an additional minute. Set aside in a large pasta bowl. Wipe the skillet clean. In the cleaned skillet, heat 2 Tbsp of the olive oil over medium-high heat. Saute asparagus and broccoli for 2-3 minutes. Add tomatoes. Saute for an additional 3 minutes until juices release. Add to the large pasta bowl. Heat skillet with 2-1/2 cups cream; once cream is hot, add pasta, continue cooking 2-3 minutes; add the remaining 1/2 cup cream, frozen green peas, stock and butter, and stir constantly until sauce thickens, 1-2 minutes. Add pasta and cream sauce to the large pasta bowl of vegetables and gently toss to mix, Top with Parmesan cheese and torn basil. Season to taste with salt and pepper. Makes 4 servings. Use organic ingredients when available. Refrigerate any leftovers.
Store in a cool, dry place.
Warnings
Contains: Wheat. May Contain: Eggs.
Nutrition
Nutrition Facts
- Amount Per Serving
- Calories 200
- Total Fat 1g1%
- Saturated Fat 0g0%
- Cholesterol 0mg0%
- Sodium 0mg0%
- Total Carbohydrate 42g15%
- Dietary Fiber 2g7%
- Sugars 2g
- Protein 6g
Details
Organic macaroni product. USDA Organic. Certified Organic by Bioagricert. No preservatives. Non GMO (Simple truth organic products are formulated without genetically modified organisms (GMOs). The USDA's national organic program does not permit the use of ingredients made with GMOs in certified organic products). Organically grown. Quality guarantee. www.simpletruth.com. 800-632-6900 www.simpletruth.com. See www.simpletruth.com for a complete list of ingredients this product is free from. Please recycle. Product of Italy.
Ingredients
Organic Durum Wheat Semolina.
Directions
Cooking Instructions: Bring 4 quarts of water to a rapid boil. Add salt to taste (optional). Add 1 package of pasta into water and return to a boil. Cook uncovered, stirring occasionally, for 9 to 11 minutes; drain. If pasta is to be used in a cold salad, rinse with cold water and drain again. Refrigerate any leftovers. Fettuccine Primavera: 1 medium zucchini, trimmed, cut into 1/4 inches thick pieces 1 medium yellow summer squash, cut into 1/4 inches thick pieces. 1-1/2 cups frozen green peas florets from 1 lb broccoli; blanch for 60 seconds 8 spears asparagus, trimmed and cut crosswise into thirds; 4 Tbsp olive oil; 2 cloves garlic, peeled and minced 16 button mushrooms, stemmed, caps quartered. 1/4 cup pine nuts. 15 cherry tomatoes cut into quarters 16 oz Simple Truth Organic Fettuccine, cooked al dente according to directions. 3 cups heavy cream. 1/4 cup freshly grated Parmesan cheese. 1/4 cup low sodium chicken or vegetable stock 4 Tbsp butter, softened; 12-14 fresh basil leaves, torn salt and pepper to taste. Heat 2 Tbsp of the olive oil in a large nonstick skillet over medium-high heat. Saute mushrooms until golden brown, add zucchini and yellow squash. Continue cooking for 2-3 minutes. Add garlic and pine nuts. Saute for an additional minute. Set aside in a large pasta bowl. Wipe the skillet clean. In the cleaned skillet, heat 2 Tbsp of the olive oil over medium-high heat. Saute asparagus and broccoli for 2-3 minutes. Add tomatoes. Saute for an additional 3 minutes until juices release. Add to the large pasta bowl. Heat skillet with 2-1/2 cups cream; once cream is hot, add pasta, continue cooking 2-3 minutes; add the remaining 1/2 cup cream, frozen green peas, stock and butter, and stir constantly until sauce thickens, 1-2 minutes. Add pasta and cream sauce to the large pasta bowl of vegetables and gently toss to mix, Top with Parmesan cheese and torn basil. Season to taste with salt and pepper. Makes 4 servings. Use organic ingredients when available. Refrigerate any leftovers.
Store in a cool, dry place.
Warnings
Contains: Wheat. May Contain: Eggs.
Common questions
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