Preparation Directions: (1) In large saucepan or Dutch oven, bring 6 cups water to a rapid boil. Slowly add pasta. Separate pasta with a fork, if needed. Boil uncovered, 8 to 10 minutes or until pasta is tender. Drain; rinse well with water. Return pasta to saucepan. (2) Toss 1 tablespoon plus 1 teaspoon (Or add 2 tablespoons olive oil for a more traditional style sauce) olive oil and contents of spice sack with pasta. Cook over low heat 1 minute or until hot, stirring constantly. Serve immediately. Makes 3 cups. At high altitudes. Increase cook time 1 to 2 minutes or until pasta is tender. Stir in ideas: For variety, stir one of the following into prepared pasta: 1 cup cooked broccoli florets. 2 tablespoons prepared pesto sauce. 1/2 pound cooked shrimp, cleaned and deveined. 1/4 cup toasted pine nuts or chopped walnuts.
Serving Size 2.00 oz
Servings Per Container ABOUT 3
Amount Per Serving
% Daily Value
Total Fat 2g
Saturated Fat 0g
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Total Carbohydrate 38g
Dietary Fiber 1g
Percent Daily Values are based on a 2,000 calorie diet.
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