8.8 oz box
About 4.5 servings per container
Organic Red Lentil Flour, Water.
Manufactured in a facility that also processes: Soy.
Stop & Shop is committed to providing accurate nutritional information to its customers. As an important part of that effort we voluntarily provide such material on our website. We rely upon our suppliers to provide us with this information on an ongoing basis and to advise us immediately whenever any new claims or adjustments to declared values are made, so that we can properly maintain the accuracy of this online resource. We have, however, experienced occasional situations in the past where, due to the lack of such notice or for some other reason, minor discrepancies in this area have occurred. We therefore strongly encourage our customers to read the labels of any of the products that they purchase in order to make certain that they are compatible with their own nutritional preferences and expectations. If you receive a product from Stop & Shop, and the nutritional information on the product label does not match the information on our site, please contact Stop & Shop customer service and we will arrange for a credit to issue for the product at issue.
Gluten Free. USDA Organic. International V-label.org. Vegan. Certified Organic By Icea Operator Code It Bio 006. High in protein and good source of fiber. Non GMO. The production with only legume flour allows to obtain a tasty first dish, with a new and original flavor. Strozzapreti with organic red lentils can be ideal for those looking for a source of fiber and protein of vegetable origin in the diet. Food safe. Since 1977. Approved by V Label Italia. Dispose of properly.
Cooking Instructions: Bring approximately 3 quarts of slightly salted water to a boil and pour the pasta into the boiling water. Cook the pasta al dente according to the cooking time and stir occasionally. Drain the pasta and dress it with your favorite sauce. Recipe suggestions: Red lentil strozzapreti with summer vegetables (3 servings): Ingredients: 250g of pasta, 2 red peppers, 1 yellow pepper, 2 zucchini, 2 eggplants, 50gr. minced parsley, extra virgin olive oil, salt and pepper. Clean and slice the vegetables into small pieces. Put them in a pan and cook them with oil for 10 minutes. Cook the pasta al dente in salted water for 6 minutes, drain it, pour it in the pan and let it blow with the vegetables for 3-4 minutes. Season with extra virgin olive oil, salt and pepper. Enjoy your meal! 4-5 Minutes. Keep in fresh and dry place. Best before: (See date printed on the bottom of the box).