In this recipe
This is our widest rice noodle, a great wheat fettuccine alternative that enhances your favorite gluten-free pasta dishes.
Use those extra summer zucchini to make this easy, healthy stew.
2 generous servings
Prep Time: 15 minutes
Cook Time: about 45 minutes
Total Time: about 60 minutes
1 lb zucchini,(small ones are better) chopped into bite size pieces
3 plum tomatoes, diced
1 small yellow onion, chopped
1-16 oz can tomato sauce
1/2-16 oz box (8 oz) Notta Pasta Fettuccine broken into small pieces*
Salt and pepper
Grated Parmesan cheese for garnish
*Test Kitchen Tip: Break Notta Pasta into small pieces inside a 1 gallon freezer bag.
|1.||Bring water to a boil.|
|2.||Add the tomatoes, zucchini and onion. Reduce heat to a gentle boil and cook for 10 minutes, stirring.|
|3.||Reduce heat to medium-low and add tomato sauce and cover. Cook 30 minutes, stirring occasionally|
|4.||Reduce heat to low. Stir in Notta Pasta. Continue to cook, stirring, until Notta Pasta is cooked to al-denté. Don't overcook. Salt and Pepper to taste.|
|5.||Serve with grated Parmesan cheese.|
*Nutrition Facts are estimates only. For questions or specific information, email email@example.com