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Le Veneziane Gluten Free Penne Rigate Corn Pasta -- 8.8 oz


Le Veneziane Gluten Free Penne Rigate Corn Pasta
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Le Veneziane Gluten Free Penne Rigate Corn Pasta -- 8.8 oz

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Le Veneziane Gluten Free Penne Rigate Corn Pasta Description

Product of Italy

 


Directions

You will need:

100g of pasta

1 liter of water

10g of salt

 

1. Add salt to boiling water.

2. Add pasta, stirring occasionally. Cook.

3. Drain pasta.

Free Of
Wheat and gluten.

*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.


Nutrition Facts
Serving Size: 3/4 Cup (56 g) Dry
Servings per Container: 4.5
Amount Per Serving% Daily Value
Calories200
   Calories from Fat5
Total Fat0.5 g1%
Saturated Fat0 g0%
   Trans Fat0 g
Cholesterol0 mg0%
Sodium0 mg0%
Total Carbohydrate45 g15%
   Dietary Fiber1 g4%
   Sugars0 g
Protein4 g
Vitamin A0%
Vitamin C0%
Calcium2%
Iron10%
Other Ingredients: Corn flour - Emulsifier: E 471
The product you receive may contain additional details or differ from what is shown on this page, or the product may have additional information revealed by partially peeling back the label. We recommend you reference the complete information included with your product before consumption and do not rely solely on the details shown on this page. For more information, please see our full disclaimer.
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Chunky Roasted Carrot Sauce

What’s up, doc? You should have a PhD for all the doctoring you do to recipes. You bake sweet potato to mash into brownies and grate cauliflower to turn into rice. And now it’s time you fix another comfort food: pasta. Sure, you can plate a pile of zucchini noodles. But sometimes, you want to have your real pasta and eat it, too. That’s when you need this chunky carrot sauce. The garlic-roasted carrots are a prescription for a well-balanced meal. Simply throw everything in the oven, puree and serve. Yep, that’s all, folks!

White Gravy Bowl of Roasted Carrot Sauce on Dinner Table With Pasta & Plates #recipe | Vitacost.com/blog

 

Ingredients

1 Tbsp. avocado oil or olive oil
2 lbs. organic carrots, peeled and sliced lengthwise
2 cups organic tomato soup
1/4 white onion, chopped into large pieces
3 cloves garlic
Pink salt and pepper to taste

Directions

  1. Preheat oven to 400 degrees F.
  2. Drizzle oil onto baking sheet. Using a spatula, spread oil to coat the entire sheet.
  3. Arrange carrots on baking sheet with onion and garlic.
  4. Season carrots with pink salt and pepper, to taste.
  5. Roast for 40 minutes, or until tender and starting to char. Rotate carrot slices half-way through.
  6. Remove from oven and let the carrots cool.
  7. In a high-speed blender or food processor, add carrots, onion, garlic and tomato soup. Puree until you reach your desired consistency. Add more tomato soup, as needed.

This sauce goes great with grilled chicken or ground turkey. You can also keep it vegan and pour it over protein-packed green lentil pasta. If you still prefer vegetable noodles, try this carrot sauce with spiralized beets. The carrots’ natural sweetness complements earthy, bitter beets. 

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