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Hy-Vee Gluten Free Rotini
Hy-Vee Gluten Free Rotini
12 oz
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Details
Satisfaction guaranteed call 1-800-289-8343 www.hy-vee.com
gluten free rustic sausage and vegetable pasta toss - serves 6, all you need - 12 oz hy-vee gluten free rotini, 1 small yellow squash, chopped into 1/2-inch pieces, 12 oz italian sausage links, 1 can (14.5 oz) can gluten free stewed tomatoes, 2 tbsp olive oil, 2 cups gluten free pasta sauce, 2 cloves garlic, minced, 1/2 tsp dried basil, 1/2 cup chopped onion, 1/2 tsp dried parsley flakes, 1 cup chopped mushrooms, salt and freshly ground black pepper, to taste, 1 cup chopped green bell pepper, 1/2 cup shredded parmesan cheese. All you do - 1. Prepare pasta according to package directions. 2. In large nonstick skillet, cook sausage links, turning occasionally, until browned and internal temperature reaches 160°f, about 10 minutes. Remove from pan. Wipe out skillet. 3. Return skillet to stove and heat olive oil over medium-high heat. Saute garlic and onion until softened, about 2 minutes. Add mushrooms, green bell pepper and squash. Cook 2 minutes. 4. Stir in stewed tomatoes and pasta sauce; Cook 5 minutes. Stir in basil and parsley flakes. Season to taste with salt and pepper. 5. When sausage is cool enough to handle, slice into 1/2-inch coins. Stir into sauce. 6. In large bowl, toss pasta with sauce. Sprinkle with parmesan cheese. Nutrition facts per serving: 450 calories, 17g fat, 5g saturated fat, 0g trans fat, 20mg cholesterol, 800mg sodium, 62g carbohydrate, 9g fiber, 12g total sugars, 0g added sugars, 15g protein. Nutrients: 0% vitamin d, 10% calcium, 15% iron, 15% potassium.
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 rotini to boiling water. Stir gently and return to rapid boil. 3. Cook, uncovered, stirring occasionally 7 to 9 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.
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
gluten free rustic sausage and vegetable pasta toss - serves 6, all you need - 12 oz hy-vee gluten free rotini, 1 small yellow squash, chopped into 1/2-inch pieces, 12 oz italian sausage links, 1 can (14.5 oz) can gluten free stewed tomatoes, 2 tbsp olive oil, 2 cups gluten free pasta sauce, 2 cloves garlic, minced, 1/2 tsp dried basil, 1/2 cup chopped onion, 1/2 tsp dried parsley flakes, 1 cup chopped mushrooms, salt and freshly ground black pepper, to taste, 1 cup chopped green bell pepper, 1/2 cup shredded parmesan cheese. All you do - 1. Prepare pasta according to package directions. 2. In large nonstick skillet, cook sausage links, turning occasionally, until browned and internal temperature reaches 160°f, about 10 minutes. Remove from pan. Wipe out skillet. 3. Return skillet to stove and heat olive oil over medium-high heat. Saute garlic and onion until softened, about 2 minutes. Add mushrooms, green bell pepper and squash. Cook 2 minutes. 4. Stir in stewed tomatoes and pasta sauce; Cook 5 minutes. Stir in basil and parsley flakes. Season to taste with salt and pepper. 5. When sausage is cool enough to handle, slice into 1/2-inch coins. Stir into sauce. 6. In large bowl, toss pasta with sauce. Sprinkle with parmesan cheese. Nutrition facts per serving: 450 calories, 17g fat, 5g saturated fat, 0g trans fat, 20mg cholesterol, 800mg sodium, 62g carbohydrate, 9g fiber, 12g total sugars, 0g added sugars, 15g protein. Nutrients: 0% vitamin d, 10% calcium, 15% iron, 15% potassium.
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 rotini to boiling water. Stir gently and return to rapid boil. 3. Cook, uncovered, stirring occasionally 7 to 9 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.
Ingredients
Corn Flour, Rice Flour.
Common questions
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