Al Dente Carba-Nada® Egg Fettuccine Noodles Description
Artisanal Pasta Makers Since 1981
Delicious Taste & Texture
For Your Low-Carb Healthy Lifestyle
Cooks in 3 Minutes
Made in The USA
Those with Diabetes love it! Weight Watchers love it! The magic ingredient in our Carba-Nada Pasta is the non-gmo digestive resistant cornstarch, which aids in glycemic management, weight management and digestive health. Our Carba-Nada has great taste and texture, too! And, it cooks in just 3 minutes! Enjoy in good health.
Add pasta to large pot of boiling, salted water; Stir. Test in 3 minutes. Do not overcook. Pasta should be al dente, "tender, but firm to the bite." Drain; toss immediately with butter, oil or sauce.
*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.
Serving Size: 1 1/2 Cups (2 oz) (56 g)
Servings per Container: About 5
|Amount Per Serving||% Daily Value|
| Calories from Fat||15|
|Total Fat||1.5 g||2%|
| Saturated Fat||0 g||0%|
| Trans Fat||0 g|
|Total Carbohydrate||24 g||8%|
| Dietary Fiber||7 g||28%|
| Sugars||2 g|
Other Ingredients: Semolina flour (durum semolina wheat, niacin, reduced iron, thiamin mononitrate, riboflavin, folic acid), wheat gluten, digestive resistant cornstarch (non GMO), defatted soy flour, water, whole eggs.
Contains: wheat, eggs and soy.
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Caprese Pasta with Crispy Prosciutto
Many people fall hard when they first try an Italian
caprese salad. With four simple ingredients that seem made for each other, it has a light, uncomplicated charm. This recipe adds a warm twist to that classic mix. Mozzarella, tomato, basil and olive oil meet in a bowl of pasta with loads of fresh herbs and the crunch of crisped prosciutto. It’s a slightly bolder (but just as bright!) way to bring this favorite taste of Capri to your kitchen.
Caprese Pasta with Crispy Prosciutto
- 6 oz. egg fettuccine (or preferred pasta)
- 1/2 cup extra-virgin olive oil
- 2 pints cherry (or grape tomatoes)
- ½ tsp. fine sea salt
- 8 oz. mozzarella pearls
- 5 Tbsp. or more finely chopped fresh basil
- ½ cup finely chopped fresh parsley
- 2 Tbsp. finely chopped fresh oregano
- 3 garlic cloves, (crushed and thinly sliced)
- Pinch red pepper flakes
- 8 pieces thinly sliced prosciutto
- 1 stalk green onion (thinly sliced)
- 2 tsp. balsamic vinegar (or lemon juice)
- Preheat oven to 400 degrees F.
- Cook pasta according to package directions; reserve 4 Tbsp. pasta water for use later.
- On baking sheet, spread out tomatoes and drizzle with olive oil; sprinkle on salt.
- On wire baking rack, lay prosciutto flat. Place rack directly on top of baking sheet with tomatoes so juices will drip down.
- Place baking sheet and rack into oven. Remove prosciutto after 3-4 minutes, once crispy. Return tomatoes and bake until skins burst, around 25 minutes.
- Crumble prosciutto and set aside.
- In large skillet or Dutch oven over medium heat, heat olive oil; add parsley, oregano, red pepper flakes and garlic; cook until fragrant, around 5 minutes. Remove from heat and let cool slightly.
- Add mozzarella, pasta water and pasta. Mix while still warm so cheese melts slightly.
- Add tomatoes to pasta mixture and gently toss to combine. Let mixture cool for a few minutes.
- Stir in basil and drizzle with vinegar or lemon juice.
- Serve topped with crumbled prosciutto and green onion.
Optional toppings: hot honey drizzle, fried shallots, additional herbs
Note: Refrigerate up to 4 days.
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