Spinach Penne Pasta. Infused pasta with fresh locally grown spinach. It’s kept raw to retain its nutrients, flavor and bright color. Recommend serving with a traditional sauce of sauteed garlic and olive oil. Toss in seasonal vegetables and finish with grated Parmigiano-Reggiano.
Spinach Penne Pasta. Infused pasta with fresh locally grown spinach. It’s kept raw to retain its nutrients, flavor and bright color. Recommend serving with a traditional sauce of sauteed garlic and olive oil. Toss in seasonal vegetables and finish with grated Parmigiano-Reggiano.
Ingredients: enriched durum wheat semolina (niacin, ferrous sulfate, thiamin mononitrate, riboflavin, folic acid), and fresh spinach. Contains wheat.
Cooking directions: Bring 5 quarts of water to a boil. Add 2 Tbsp salt. Cook pasta on a rolling boil for 8-10 minutes, stirring frequently. Drain. See product bag for detailed instructions.
Looking for products that go perfect with Spinach Penne Pasta?
Mary –
I use this oil on everything. I mean everything. From veggies, to pasta, to chicken, to homemade pizza crust, to take out pizza (yup just drizzle over the top), to scrambled eggs with Italian seasonings, to drizzled over mashed potatoes, to spraying the pan when I cook anything. The traditional Italian flavors work with anything.
Marcia –
I drizzle this right on pasta, add some fresh mushrooms and freshly grated parm reggiano, maybe some basil leaves – it’s the best for a light lunch! As a vegetarian, I’m always on the lookout for flavorings that will punch up my pasta, and this oil sure does the trick.