Ingredients:

Durum wheat semolina (with tomato solids, dried spinach, salt), dried tomatoes, scallions, herbs and spices.

Allergen Information: This product contains wheat.

Vinaigrette Dressing Recipe:

1/4 cup white wine vinegar
1/4 cup fresh lemon juice
1/2 cup olive oil

Fresh Additions:

8 to 10 artichoke hearts, quarters
4 ounces Asiago or Romano Cheese, cubed
1 cup purple onion, chopped

Optional: 1/4 pound shredded prosciutto

Cooking Directions:

Boil water in a 6 quart pot, add 1 tablespoon salt and pasta. Simmer 8 to 10 minutes, stirring occasionally.

Place contents of seasoning packet into small bowl. Add 3 tablespoons of boiling pasta water and soak seasonings for 5 minutes or more.

Drain pasta and quickly run under cold water. Combine with seasonings and optional fresh ingredients.

Shake up vinaigrette dressing in a jar with a tight fitting lid. Pour over salad ingredients, toss and serve.

Refrigerate leftovers in an airtight container. Best to use within 24 hours.

Country Fresh Carbonnara Casserole Recipe

Additions:

2 eggs
1/4 cup milk or cream
4 ounces parmesan cheese
8 ounces bacon, cooked, drained and crumbled (diced ham, cooked shrimp or chicken)

Cooking Directions:

In a small bowl beat together eggs and cream. Add contents of seasoning packet and allow to soak. Cook pasta in boiling water 7 to 8 minutes. Drain pasta and immediately toss all ingredients in a large bowl and serve.