Instructions
- Cook Grain Berry Rotini pasta in plenty of boiling salted water until al dente. Meanwhile, combine Silver Palate Tomato Romano Pasta Sauce, stock, oregano, prosciutto and peas in a saucepan and heat over medium-high heat until hot. Drain pasta well, add sauce, season with black pepper and toss. Serve at once and pass parmesan.
| Servings |
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Ingredients
- 12 ounces
Grain Berry Rotini pasta
- 1-1/2 cups Silver Palate Tomato Romano Pasta Sauce
- 2/3 cups sodium-reduced chicken stock
- 1 teaspoon dried oregano
- 2 ounces thinly sliced prosciutto finely chopped
- 1-1/2 cups frozen peas defrosted
- Freshly ground black pepper to taste
- 1/3 cup grated parmesan cheese
Goat Cheese, Mango and Walnut Salad
Grain Berry Onyx Banana Ginger Smoothie
Grain Berry Onyx Strawberry Oatmeal Smoothie
Lentils with Carrots and Feta Cheese
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Goat Cheese, Mango and Walnut Salad Grain Berry Onyx Banana Ginger Smoothie Grain Berry Onyx Strawberry Oatmeal Smoothie Lentils with Carrots and Feta Cheese |
Ingredients
|
Instructions
|
| Servings |
|
Ingredients
- 12 ounces
Grain Berry Rotini pasta
- 1-1/2 cups Silver Palate Tomato Romano Pasta Sauce
- 2/3 cups sodium-reduced chicken stock
- 1 teaspoon dried oregano
- 2 ounces thinly sliced prosciutto finely chopped
- 1-1/2 cups frozen peas defrosted
- Freshly ground black pepper to taste
- 1/3 cup grated parmesan cheese
Ingredients
|
|
Instructions
- Cook Grain Berry Rotini pasta in plenty of boiling salted water until al dente. Meanwhile, combine Silver Palate Tomato Romano Pasta Sauce, stock, oregano, prosciutto and peas in a saucepan and heat over medium-high heat until hot. Drain pasta well, add sauce, season with black pepper and toss. Serve at once and pass parmesan.