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Satisfaction guaranteed call 1-800-289-8343 www.hy-vee.com
gluten free beef and mushroom spaghetti - serves 4 - all you need - 12 oz hy-vee gluten free spaghetti, 1/2 cup red wine or gluten free beef broth, 1 tbsp olive oil, 1 jar (24 oz) gluten free pasta sauce, 2 cloves garlic, minced, 1 tbsp chopped fresh parsley or 1 tsp dried parsley, 1/2 cup chopped onion, 1 tbsp chopped fresh basil or 1 tsp dried basil, 8 oz sliced mushrooms, 1/2 tsp freshly ground black pepper, 12 oz lean ground beef, 1/2 cup shredded parmesan cheese. All you do - 1. Prepare pasta according to package directions. 2. In large skillet, heat olive oil over medium-high heat. Saute garlic and onion 3 minutes. Add mushrooms and cook an additional 2 minutes. 3. Add ground beef to skillet, breaking up with wooden spoon. Cook until no longer pink, about 6 minutes. Drain. 4. Stir in red wine or broth and cook 2 minutes or until evaporated. Add pasta sauce, parsley, basil and pepper; Bring to boil. Reduce heat and simmer 10 minutes. 5. Serve sauce with hot spaghetti and sprinkle with parmesan cheese. Nutrition facts per serving: 630 calories, 14g fat, 5g saturated fat, 0g trans fat, 60mg cholesterol, 850mg sodium, 88g carbohydrate, 3g dietary fiber, 15g total sugars, 0g added sugars, 32g protein. Nutrients: 0% vitamin d, 15% calcium, 20% iron, 25% potassium.
produced in a dedicated gluten free facility.
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 spaghetti 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.
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 beef and mushroom spaghetti - serves 4 - all you need - 12 oz hy-vee gluten free spaghetti, 1/2 cup red wine or gluten free beef broth, 1 tbsp olive oil, 1 jar (24 oz) gluten free pasta sauce, 2 cloves garlic, minced, 1 tbsp chopped fresh parsley or 1 tsp dried parsley, 1/2 cup chopped onion, 1 tbsp chopped fresh basil or 1 tsp dried basil, 8 oz sliced mushrooms, 1/2 tsp freshly ground black pepper, 12 oz lean ground beef, 1/2 cup shredded parmesan cheese. All you do - 1. Prepare pasta according to package directions. 2. In large skillet, heat olive oil over medium-high heat. Saute garlic and onion 3 minutes. Add mushrooms and cook an additional 2 minutes. 3. Add ground beef to skillet, breaking up with wooden spoon. Cook until no longer pink, about 6 minutes. Drain. 4. Stir in red wine or broth and cook 2 minutes or until evaporated. Add pasta sauce, parsley, basil and pepper; Bring to boil. Reduce heat and simmer 10 minutes. 5. Serve sauce with hot spaghetti and sprinkle with parmesan cheese. Nutrition facts per serving: 630 calories, 14g fat, 5g saturated fat, 0g trans fat, 60mg cholesterol, 850mg sodium, 88g carbohydrate, 3g dietary fiber, 15g total sugars, 0g added sugars, 32g protein. Nutrients: 0% vitamin d, 15% calcium, 20% iron, 25% potassium.
produced in a dedicated gluten free facility.
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 spaghetti 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.
Ingredients
Corn Flour, Rice Flour.
Common questions
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