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Nutrition Facts
Serving Size 267 g
(Approx. 8 Servings)
Amount Per Serving
Calories 270 Calories From Fat 30
% Daily Value*
Total Fat 3.5 g 5%
Saturated Fat 0 g 0%
Trans Fat 0.0 g
Cholesterol 0 mg 0%
Sodium 65 mg 3%
Total Carbohydrate 53 g 18%
Dietary Fiber 5 g 20%
Sugars 4 g
Protein 8 g
Vitamin A 35% Iron 20%
Vitamin C 30% Calcium 4%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Rice Spirals with Asparagus and Tomatoes

Prep Time
10 minutes
Cook Time
15 minutes
Total Time
25 minutes
8  People


Recipe makes 8 Servings

2 1/2 Lb cm organic asparagus
16 Oz gluten free rice pasta
3 Tbsp extra virgin olive oil
4 H-E-B® Peeled Garlic Cloves, minced
8 medium roma tomato, seeded and chopped
1/2 cup(s) basil, chopped and stems removed
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Cook pasta according to package instructions but add cut asparagus after first 5 minutes of cooking. Continue to cook for 5 more minutes.
While pasta and asparagus are cooking, heat a large skillet for 2 minutes over medium-high heat.
Add 3 tbsp olive oil and garlic, stir-fry for 2 minutes.
Add chopped tomatoes and stir-fry for 5 more minutes. Stir in basil.
Drain pasta and asparagus.
Place in large pasta bowl, add tomato mixture and drizzle 2 tbsp of olive oil.



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