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Hy-Vee Gluten Free Penne
Hy-Vee Gluten Free Penne
12 oz
About
Details
Satisfaction guaranteed call 1-800-289-8343 www.hy-vee.com
cooking directions: 1. Bring 3 quarts of water per 12 oz of pasta to rapid boil. If desired, add 2 teaspoons of salt. 2. Gradually add 12 oz of hy-vee gluten free penne to boiling water. Stir gently and return to rapid boil. 3. Cook, uncovered, stirring occasionally 8 to 10 minutes or until desired degree of tenderness is reached; Drain. 4. For casseroles and pour-over sauces, rinse in hot water. For salads, rinse in cold water.
gluten free pasta with spicy shrimp - serves 4 - all you need - 12 oz hy-vee gluten free penne, 2 tbsp olive oil, divided, 16 oz frozen cooked large shrimp, thawed and tails removed, 3 cloves garlic, minced, 1/4 tsp crushed red pepper flakes, or to taste, 1/2 cup dry white wine or gluten free vegetable broth, 1 can (28 oz) plum tomatoes, undrained and chopped, 1 tbsp tomato paste, salt and freshly ground black pepper, to taste, 1/4 cup coarsely chopped fresh basil, 1/4 cup shredded parmesan cheese. All you do - 1. Prepare pasta according to package directions. 2. In large skillet, heat 1 tablespoon olive oil over medium-high heat. Cook shrimp, flipping once, about 3 minutes or until pink. Transfer to plate. 3. Add remaining 1 tablespoon of olive oil to pan. Add garlic and red pepper flakes; Cook until fragrant. Stir in wine and cook 1 minute or until evaporated. 4. Stir chopped tomatoes into garlic mixture along with tomato paste, salt, pepper and basil. Bring to boil, reduce heat and cook 10 minutes. Return cooked shrimp to pan and heat through. 5. Toss pasta with sauce and sprinkle with parmesan cheese. Nutrition facts per serving: 580 calories, 12g fat, 3g saturated fat, 0g trans fat, 245mg cholesterol, 1420mg sodium, 76g carbohydrate, 5g dietary fiber, 5g total sugars, 0g added sugars, 36g protein. Nutrients: 0% vitamin d, 20% calcium, 15% iron, 15% potassium.
Ingredients
Corn Flour, Rice Flour.
Nutrition
Nutrition Facts
- Amount Per Serving
- Calories 200
- Total Fat 1g1%
- Saturated Fat 0g0%
- Trans Fat 0g
- Cholesterol 0mg0%
- Sodium 0mg0%
- Total Carbohydrate 44g16%
- Dietary Fiber 1g4%
- Sugars 0g
- Protein 4g
Details
Satisfaction guaranteed call 1-800-289-8343 www.hy-vee.com
cooking directions: 1. Bring 3 quarts of water per 12 oz of pasta to rapid boil. If desired, add 2 teaspoons of salt. 2. Gradually add 12 oz of hy-vee gluten free penne to boiling water. Stir gently and return to rapid boil. 3. Cook, uncovered, stirring occasionally 8 to 10 minutes or until desired degree of tenderness is reached; Drain. 4. For casseroles and pour-over sauces, rinse in hot water. For salads, rinse in cold water.
gluten free pasta with spicy shrimp - serves 4 - all you need - 12 oz hy-vee gluten free penne, 2 tbsp olive oil, divided, 16 oz frozen cooked large shrimp, thawed and tails removed, 3 cloves garlic, minced, 1/4 tsp crushed red pepper flakes, or to taste, 1/2 cup dry white wine or gluten free vegetable broth, 1 can (28 oz) plum tomatoes, undrained and chopped, 1 tbsp tomato paste, salt and freshly ground black pepper, to taste, 1/4 cup coarsely chopped fresh basil, 1/4 cup shredded parmesan cheese. All you do - 1. Prepare pasta according to package directions. 2. In large skillet, heat 1 tablespoon olive oil over medium-high heat. Cook shrimp, flipping once, about 3 minutes or until pink. Transfer to plate. 3. Add remaining 1 tablespoon of olive oil to pan. Add garlic and red pepper flakes; Cook until fragrant. Stir in wine and cook 1 minute or until evaporated. 4. Stir chopped tomatoes into garlic mixture along with tomato paste, salt, pepper and basil. Bring to boil, reduce heat and cook 10 minutes. Return cooked shrimp to pan and heat through. 5. Toss pasta with sauce and sprinkle with parmesan cheese. Nutrition facts per serving: 580 calories, 12g fat, 3g saturated fat, 0g trans fat, 245mg cholesterol, 1420mg sodium, 76g carbohydrate, 5g dietary fiber, 5g total sugars, 0g added sugars, 36g protein. Nutrients: 0% vitamin d, 20% calcium, 15% iron, 15% potassium.
Ingredients
Corn Flour, Rice Flour.
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