NOW Livingnow® Organic Quinoa & Rice Penne Pasta Description
Quinoa & Rice Pasta
Gluten & Corn Free
Always Made Without Dairy / Wheat / Soy / Nuts / Corn / Eggs
Produced in a Dedicated Gluten-free, Allergy-Friendly Facility
Non GMO Project Verified
From hearty Spaghetti and lasagna to every kid's favorite, macaroni, pasta is a wholesome, versatile and convenient choice. With Living Now® Gluten-Free Organic Quinoa Penna you and your family can once again enjoy pasta dishes without wheat, corn, soy and other allergens.
Made with three simple organic ingredients - rice, quinoa and amaranth - our gluten-free pasta offers the delicious flavor and texture you expect from traditional pasta. Our wholesome pasta is made without GMOs, allergens and additives and is produced in a dedicated allergy-friendly facility, so your family can enjoy their favorite pasta dishes without sacrificing quality or flavor.
No artificial colors, flavors, sweeteners or hydrogenated oils.
Made without the 8 major common allergens.
Just pure gluten-free goodness.
Enjoy the foods you love without the ingredients that don't love you.
Living Now® is more than just a brand of great-tasting gluten-free foods - it's a way of life for anyone with food sensitivities. This premium line provides wholesome, healthy foods bursting with flavor and made without gluten and major common allergens including wheat, nuts, soy, dairy, eggs and shellfish. Living Now products are produced in a dedicated allergy-friendly facility and are non-GMO with no artificial flavors, colors or preservatives. With Living Now eating is safe, fun, and satisfying again!
1) In a large pot, bring 4 quarts (16 cups) of water to a rapid boil. Add 1 tsp salt to water if desired.
2) Add pasta and cook, uncovered, stirring occasionally, for about 10 to 15 minutes or until pasta is tender but firm.
3) Remove from heat. Drain and serve as desired. Do not rinse.
Artificial colors, preservatives, flavors, sweeteners, hydrogenated oils, GMO, gluten, dairy, wheat, soy, nuts, corn, eggs, and shellfish.
*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: 2 oz Dry (56 g)
Servings per Container: About 4
|Amount Per Serving||% Daily Value|
|Total Fat||1 g||1%|
| Saturated Fat||0 g||0%|
| Trans Fat||0 g|
|Total Carbohydrate||45 g||16%|
| Dietary Fiber||1 g||4%|
| Total Sugars||0 g|
| Includes Added Sugars||0 g||0%|
|Vitamin D||0 mcg||0%|
Other Ingredients: Organic rice, organic quinoa and organic amaranth.
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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!
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
- Preheat oven to 400 degrees F.
- Drizzle oil onto baking sheet. Using a spatula, spread oil to coat the entire sheet.
- Arrange carrots on baking sheet with onion and garlic.
- Season carrots with pink salt and pepper, to taste.
- Roast for 40 minutes, or until tender and starting to char. Rotate carrot slices half-way through.
- Remove from oven and let the carrots cool.
- 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.