In this recipe
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Notta Pasta Rice Fettuccine
This is our widest rice noodle, a great wheat fettuccine alternative that enhances your favorite gluten-free pasta dishes.
Tuscan Style Notta Pasta
We substituted Notta Pasta for bread in this classic salad. It has all the flavors of Panzanella without the gluten.
4 servings
20 minutes
2-3 medium sized tomatoes, sliced into eighths
8 oz mozzarella, cubed
1 cup thinly sliced red onion
1/2 cup small green Spanish olives
1/2 cup chopped basil
1-12 oz jar marinated artichokes
1/2 cup olive oil
1/4 cup red wine vinegar
1 teaspoon salt
1 teaspoon garlic powder
Fresh cracked pepper
1. | Put a large pot of salted water on to boil. |
2. | Meanwhile add tomatoes, mozzarella, onion, olives and basil to a large bowl. |
3. | Drain artichokes and add to vegetables, reserving 1/2 cup liquid from jar. |
4. | In a small bowl whisk together reserved artichoke liquid, oil, vinegar, salt, garlic powder and pepper to taste. |
5. | Boil Notta Pasta according to directions on box. Drain but do not rinse. Pour pasta back in pot and add dressing, mixing until coated. |
6. | Add pasta to vegetables and toss until combined. Serve. |
Tuscan Style Notta Pasta
Nutrition Facts:*
CALORIES: 1010
FAT: 57g
CHOLESTEROL: 45mg
SODIUM: 1400mg
CARBS: 103g
PROTEIN: 20g
*Nutrition Facts are estimates only. For questions or specific information, email facts@andreprost.com