INGREDIENTS:• 3 tbsp. bionaturae olive oil
• 1 yellow pepper", julienned
• 1 zucchini", julienned
• 2 carrots", julienned
• 1 cup Greek yogurt
• 1 tbsp. basil", snipped
• 1 tbsp. chives", snipped
• 2 tsp. parsley", minced
• 2 tsp. lemon juice
• 12 oz. bionaturae fusilli
INSTRUCTIONS:
In a large skillet", stir-fry the vegetables on medium-high heat in 1 tablespoon of oil for 1 minute. Transfer to a large serving dish. Add yogurt", remaining oil", herbs", lemon juice", and salt to taste. Cook pasta in 3 quarts of salted", boiling water for 9-10 minutes. Stir frequently. Drain and toss in the serving bowl. Mix well and serve.
Produced in a dedicated gluten free facility.
Free of milk", eggs", fish", shellfish", tree nuts", peanuts", gluten", and soy.
Certified Organic by QAI
*Before recycling the paper box", detach the window which is 100% home compostable and biodegradable.
bionaturae®
100% ORGANIC
GLUTEN FREE
RICE & LENTIL PASTA
FUSILLI
• NEW RECIPE
• 8 GRAMS PROTEIN PER SERVING
• NO SOY", STARCH OR GUMS
• SAME GREAT TEXTURE
• PRODUCT OF ITALY
- USDA ORGANIC
- Certified GF Gluten Free
- K Kosher
- NON GMO Project VERIFIED
- TOP 8 ALLERGEN FREE
NET WT. 12 OZ. (340 g)