Tinkyada Brown Rice Pasta Shells Gluten Free Description
Perfect for a light healthy and tasty family meal, for serving your loved ones and guests who are sure to appreciate, with joy! This product is made from quality rice, stone-ground and formed to gourmet class.
An ultimate in the enjoyment of pasta. It cooks like any regular pasta. Award-winning taste. Al dente and not mushy. It's texture, superb.
STOVE-TOP COOKING INSTRUCTION:
Put one package of pasta into 4 quarts (3.78 litres) of boiling water and add a tablespoon of salt. Stir occasionally and cook for 14-16 minutes until desired tenderness is reached. Rinse with cold water. Drain well. For best results, rid pasta of surface moisture. Can be served hot or warm with any kind of pasta sauce or in your favorite pasta recipes, in hot soup, in salad, stir-fried, or as a casserole. Use it as you would any regular pasta.
QUICK & ENERGY-SAVING COOKING:
Cook 1 to 2 minutes in boiling water.
Switch off stove. Cover pot for about 20 minutes.
Ready to serve.
The good texture of Tinkyada® can withstand quite a bit of over-cooking.
Wheat, gluten, trans fats and cholesterol.
*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
Servings per Container: 8
|Amount Per Serving||% Daily Value|
| Calories from Fat||15||*|
|Total Fat||2 g||3%|
| Saturated Fat||0.5 g||2%|
|Trans Fat||0 g||0%|
|Total Carbohydrate||43 g||14%|
| Dietary Fiber||2 g||7%|
| Sugars||0 g||*|
|Thiamine (Vitamin B1)||15%|
|Riboflavin (Vitamin B2)||0%|
|Niacin (Vitamin B3)||15%|
*Daily value not established.
Other Ingredients: Stone-ground brown rice, rice bran and water.
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No-Mayo Summer Pasta Salad with Roasted Veggies
Planning a backyard party or summer cookout? No doubt that any dish coated in mayonnaise is immediately nixed from your healthy menu. So, what can you serve alongside your black bean burgers and veggie dogs? This summery pasta salad is a great option! It’s light and refreshing with roasted veggies, fresh basil and lemon vinaigrette. A veggie-packed recipe beats one that’s mayo-loaded any day!
Makes 4 cups
8 oz. gluten-free shell pasta (or other gluten-free pasta)
1 red bell pepper, sliced and seeds removed
2 small zucchini, cut into spears
1/4 cup fresh basil, chiffonade (cut into ribbons)
Garlic powder, to taste
Salt, to taste
Pepper, to taste
1/4 cup fresh lemon juice
2 Tbsp. olive oil
2 Tbsp. white balsamic vinegar
1/4 tsp. pink salt
1/8 tsp. black pepper
- Preheat oven to 400 degrees F.
- Place veggies on baking pan and sprinkle with garlic powder, salt and pepper. Roast for 15-20 minutes. Remove from oven to cool. Once cooled, chop veggies into 1/2-inch pieces.
- Cook pasta according to package directions.
- Meanwhile, in a medium bowl, whisk together dressing ingredients.
- In large bowl, combine drained pasta and dressing. Add chopped veggies and fresh basil. Toss to combine.
- Serve immediately or chill before serving.