Rummo Gluten Free Rigatoni Pasta No 50 Description
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Crafted In Italy For Excellence
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Rigatoni with Brown Rice and Corn
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Certified Gluten-Free
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Absorbs More Sauce • Bronze-Cut • Enhances Flavor
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Kosher
Why Is This Pasta Unique?
We select the best brown rice and corn nature can offer. We blend them with a natural and ancient element: steam. Thanks to our Lavorazione al Vapore® (steam processing), we obtain a soft dough that we extrude into our bronze-cut shapes. That's why our pasta is unique, with its rough surface that holds sauces and enhances tastes.
Outstanding Cooking Performance
This gluten-free pasta has an outstanding cooking performance. Like our durum wheat semolina variety, it comes from the experience of an independent family dedicated, for 6 generations, to the art of pasta. Cozimo Rummo
Made in Novara, Italy. Where the Best Italian Rice Grows.
Directions
Cooks in 11 minutes.
Free Of
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: 2 oz (56 g) (1/6 Package)
Servings per Container: 6
| Amount Per Serving | % Daily Value |
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| Calories | 200 | |
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| Total Fat | 1 g | 1% |
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| Sodium | 0 mg | 0% |
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| Total Carbohydrate | 44 g | 16% |
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| Dietary Fiber | 2 g | 7% |
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| Protein | 4 g | |
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Other Ingredients: Brown rice, yellow corn, white corn, rice, potato starch, mono-and diglycerides of vegetable origin.
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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Winter Pasta Salad With Roasted Butternut Squash
[vc_row][vc_column][vc_column_text]This winter pasta salad brings together all the comforting flavors of the season in one colorful, nourishing dish. Sweet roasted butternut squash, peppery arugula, juicy pear and crunchy pumpkin seeds come together with a tangy maple-Dijon dressing that ties it all together beautifully. It’s hearty enough to serve as a light meal yet fresh enough to brighten any winter spread.
Winter Pasta Salad With Roasted Butternut Squash
Salad
- 3 cups butternut squash (peeled and cubed)
- 2 Tbsp. olive oil
- salt and pepper (to taste)
- 8 oz. rigatoni or penne pasta
- 2 cups arugula
- 1 pear (diced)
- 1/2 small red onion (thinly sliced)
- 1/4 cup pumpkin seeds (toasted)
- 2 Tbsp. chopped parsley
Dressing
- 3 Tbsp. olive oil
- 1-1/2 Tbsp. apple cider vinegar
- 1 Tbsp. maple syrup
- 1 tsp. Dijon mustard
- 1/2 tsp. salt
- pepper (to taste)
- Preheat oven to 425 degrees F. Toss 3 cups cubed butternut squash with 2 tbsp olive oil, salt and pepper. Spread on baking sheet and roast for 20 to 25 minutes, flipping halfway, until golden and crisp on edges.
- Boil 8 oz. rigatoni in salted water until al dente. Drain and rinse under cool water to stop cooking. Drizzle with olive oil to prevent sticking.
- In small bowl or jar, whisk together dressing ingredients until smooth.
- In large bowl, combine pasta, roasted squash, 2 cups arugula, diced pear, sliced red onion, pumpkin seeds and parsley. Toss gently.
- Pour dressing and toss until evenly coated. Serve slightly warm or at room temperature.
Get these ingredients and more at Vitacost.
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