Pasta Roni Olive Oil and Italian Herb Linguine

4.7 oz

$1.54 each($0.33 / oz)

Victoria H‑E‑B plus!

6106 N. NAVARRO

Description

Inspired by the flavors of Italy, our Pasta Roni Rustic Recipes Olive Oil and Italian Herb combines linguini with olive oil, Italian herbs and other natural flavors. This mouth-watering side dish contains no preservatives and no artificial flavors.

Highlights

Nutrition Facts
As packed
About 2 (dry) servings per container
Serving Size
2.00 Ounce
- Amount Per Serving
  Calories
  190
- % Daily Value^*
- Cholesterol
  0mg
  0%
- Sodium
  630mg
  27%
- Potassium
  190mg
  2%
- Calcium
  20mg
  0%
- Iron
  2.1mg
  10%
- Niacin
  2.4mg
  15%
- Riboflavin
  0.2mg
  15%
- Thiamin
  0.36mg
  30%
- Folate
  100mcg
  25%
^* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Nutrition Facts
As prepared
0 servings per container
Serving Size
1.00 prepared
- Amount Per Serving
  Calories
  250
- % Daily Value^*
- Cholesterol
  0mg
  0%
- Sodium
  630mg
  27%
- Potassium
  190mg
  2%
- Calcium
  20mg
  0%
- Iron
  2.2mg
  10%
- Niacin
  2.4mg
  15%
- Riboflavin
  0.2mg
  15%
- Thiamin
  0.36mg
  30%
- Folate
  100mcg
  25%
^* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Ingredients
WHEAT FLOUR, AUTOLYZED YEAST EXTRACT, SALT, OLIVE OIL, BUTTER (CREAM, SALT), NONFAT DRY MILK, RED BELL PEPPER, GARLIC POWDER, YEAST EXTRACT, ONION POWDER, DRIED PARSLEY, PARMESAN CHEESE (MILK, CULTURES, SALT, ENZYMES), SUGAR, NATURAL FLAVOR, POTASSIUM SALT, WHEY, SOY SAUCE (SOYBEAN, WHEAT, SALT), NIACINAMIDE, IRON (III) PHOSPHATE, ANNATTO (COLOR), THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID.
Allergens and safety warnings
CONTAINS MILK, SOY AND WHEAT INGREDIENTS.
SAFE HANDLING INSTRUCTIONS: THIS PRODUCT IS NOT READY-TO-EAT AND MUST BE THOROUGHLY COOKED BEFORE EATING TO PREVENT ILLNESS FROM POTENTIAL BACTERIA IN THE PRODUCT. DO NOT EAT OR PLAY WITH RAW PRODUCT; WASH HANDS, UTENSILS, AND SURFACES AFTER HANDLING. MICROWAVE DIRECTIONS: IN 2-QUART MICROWAVEABLE BOWL, COMBINE 1 TABLESPOON OF OLIVE OIL AND 1-3/4 CUPS WATER. MICROWAVE UNCOVERED AT HIGH 3-5 MINUTES OR UNTIL BOILING. SLOWLY STIR IN PASTA AND SPECIAL SEASONINGS. MICROWAVE AT HIGH 4-5 MINUTES. STIR. MICROWAVE AT HIGH 4-6 MORE MINUTES OR UNTIL PASTA IS TENDER. SAUCE WILL BE THIN. LET STAND COVERED 3-5 MINUTES BEFORE SERVING. MICROWAVE OVENS VARY; ADJUST TIMES AS NEEDED. PASTA STOVE TOP DIRECTIONS: WHAT YOU NEED: 1 TBSP OLIVE OIL; 1-3/4 CUPS WATER. 1. IN MEDIUM SAUCEPAN, BRING WATER AND OLIVE OIL TO A BOIL. THEN SLOWLY STIR IN PASTA AND SPECIAL SEASONINGS. RETURN TO A BOIL. 2. REDUCE HEAT TO MEDIUM. BOIL UNCOVERED, 10-12 MIN. OR UNTIL PASTA IS JUST TENDER, STIRRING FREQUENTLY. 3. SAUCE WILL BE THIN. LET STAND 3-5 MIN TO THICKEN. ABOUT 2 CUPS PREPARED. ENJOY! MAKE IT A MEAL: SAVORY SHRIMP & ITALIAN HERB PASTA: 1. PREPARE RUSTIC RECIPES OLIVE OIL & ITALIAN HERB PASTA RONI ACCORDING TO PACKAGE DIRECTIONS USING 1-1/2 TEASPOONS OIL. 2. MEANWHILE, IN 10-INCH NONSTICK SKILLET, HEAT 1-1/2 TEASPOONS OIL OVER MEDIUM HEAT. ADD 1/2 POUND SHRIMP TO SKILLET AND SAUTE 3 TO 4 MINUTES OR UNTIL SHRIMP ARE OPAQUE, STIRRING OCCASIONALLY. REMOVE SHRIMP; SET ASIDE. 3. ADD 3/4 CUP BROTH TO SKILLET. BRING TO A BOIL OVER MEDIUM-HIGH HEAT. ADD 1-1/2 CUPS SUGAR SNAP PEAS OR ASPARAGUS; CONTINUE COOKING, UNCOVERED, ABOUT 3 MINUTES OR UNTIL LIQUID IS REDUCED AND VEGETABLES ARE CRISP-TENDER, STIRRING OCCASIONALLY. 4. COMBINE SHRIMP AND VEGETABLE MIXTURE WITH COOKED PASTA. GARNISH WITH BASIL (OPTIONAL).