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Our gluten-free Sweet Potato Feffuccine is velvety with a hint of cinnamon and nutmeg for a surprising twist. Cook 12 to 14 minutes in boiling water or until al dente*, then rinse thoroughly and toss with a pinch of salt. Pair with Roasted Tomato Blend Dipping Oil, White Truffle Oil or Roasted Garlic Balsamic Dipping Oil. Serve with turkey breast, grilled chicken or your favorite seasonal vegetables.
Enjoy the goodness of Gluten-Free!
*Cooking times are based on high altitude (5,280 feet). Lower elevations may need to decrease cooking time.
- Brown and White Rice Flour
- Sweet Potato
- Xanthan Gum
- Annato Seeds
- Extra Virgin Olive Oil
Serv. Size 3 oz. (85g)
Servings per container 4
Amount Per Serving
Fat Cal.- 19
Total Fat- 2g (3% DV*)
Sat. Fat- 1g (2% DV*)
Cholesterol- 0mg (0% DV*)
Sodium- 109mg (5% DV*)
Total Carb.- 69g (23% DV*)
Dietary Fiber- 7g (29% DV*)
Vitamin A 30%-Vitamin C 4%-Calcium 2%-Iron 6%
Not a significant source of trans fat, saturated fat, cholesterol and sugars.
*Percent Daily Values are based on a 2,000 calorie diet.
1. Bring 5 quarts water to a rolling boil. Add 2 tablespoons olive oil.
2. Add desired amount of pasta to boiling water, stir frequently.
3. Cook 9 to 12 minutes or until al dente.
4. Drain, rinse thoroughly with hot water and serve.