In this recipe
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Notta Pasta Rice Linguine
This rice noodle makes the perfect alternative to wheat linguine to make a delicious gluten-free dish.
Corned Beef Notta Pasta
We used all the ingredients in a Rueben to make this flavorful dish. It’s surprisingly simple to prepare and a wonderful way to use leftover corned beef.
Yield
4 servings
Time
15 minutes
Ingredients
1/2-16 oz box (8 oz) Notta Pasta Linguine
2 tablespoons olive oil
1 lb sliced corned beef, cut into bite size pieces
1 lb sauerkraut, rinsed and squeezed dry
1/2 cup Russian dressing
1 cup shredded Swiss cheese
Salt and fresh cracked pepper
2 tablespoons olive oil
1 lb sliced corned beef, cut into bite size pieces
1 lb sauerkraut, rinsed and squeezed dry
1/2 cup Russian dressing
1 cup shredded Swiss cheese
Salt and fresh cracked pepper
Directions
>>167<<
| 1. | Put a large pot of salted water on to boil. |
| 2. | Add oil to a large skillet over a medium heat. Add corn beef and sauerkraut. Cook, stirring occasionally, until heated through. |
| 3. | Meanwhile, boil Notta Pasta according to box directions. Drain and rinse briefly. Toss pasta with dressing and add to skillet. |
| 4. | Sprinkle corned beef mixture with Swiss cheese and toss to combine. Salt and pepper to taste and serve. |
Corned Beef Notta Pasta
Nutrition Facts:*
CALORIES: 800
FAT: 42g
CHOLESTEROL: 130mg
SODIUM: 1920mg
CARBS: 61g
PROTEIN: 44g
*Nutrition Facts are estimates only. For questions or specific information, email facts@andreprost.com
