Sun-Dried Tomato Fettuccine - 16 oz.

Make this with fresh tomatoes for extra-intense tomato flavor.

• Flavor Pairings
• Sauce/Oil Pairings
• Recipes
• Cooking Directions
• Ingredients
• Nutrition

• - Spinach, Mushrooms, Shrimp, Bacon, Tomatoes, Artichokes, Broccoli, and Romano Cheese

• - Porcini Mushroom & Tomato Sauce

  - Lemon Alfredo Sauce

  - Traditional Basil Pesto

  - Blood Orange Olive Oil

• - Double Sun-Dried Tomato Fettuccine with Broccoli and Pecorino Cheese

  - Quick Creamy Asparagus & Basil Sauce over Sun-Dried Tomato Fettuccine

  - Sun-Dried Tomato Fettuccine with Artichoke, Olives, and Lemon

  - Sun-Dried Tomato Pasta with Shrimp and Pesto Sauce

• To prepare, bring 4 quarts (3.8 liters) of lightly salted water to a boil. Add pasta to water, return water to a gentle boil and cook for 8-10 minutes or until al dente, stirring intermittently. Drain and serve immediately.

•  INGREDIENTS: Durum Semolina Flour (Milled Wheat, Niacin, Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Water, Sun-Dried Tomatoes, Wheat Gluten, Tomatoes, Natural Flavor and Coloring, Spices for Coloring. CONTAINS: WHEAT.
  

•