Viviana July Seasonal Recipe

Fresh green beans are tasty and fresh this time of year, and it is a nice break from frozen or canned green beans that are more common.

Green Beans and Garlic Toasted Onion Fettuccine

Ingredients:     Serves 3-4
1 8 oz package - Viviana Garlic Toasted Onion Fettuccine
1/4 lb - fresh green beans, rinsed and trimmed
1 cup - cherry tomatoes, rinsed and halved
1.5 Tbsp - extra virgin olive oil

1/8 tsp - red pepper flakes (optional)

To taste - salt and black pepper

 

Directions:

1. Heat a large pot of water (minimum of 1 gallon) on the stove over high heat.  Once boiling, add the Viviana Garlic Toasted Onion Fettuccine.  Cook until al dente and rinse thoroughly using a colander.

2. Heat a large frying pan on the stove over medium heat. Once hot, add the green beans, red pepper flakes, and extra virgin olive oil.  Cook the green beans until they nearly tender and add the halved cherry tomatoes.  Season to taste with salt and black pepper, and cook until the pasta is finished.

3.  Add the cooked Viviana Garlic Toasted Onion Fettuccine to the green bean pan and mix until the pasta is evenly coated.  Season to taste and enjoy!

Viviana Garlic with Toasted Onion Fettuccine with Corn

Viviana's June seasonal recipe features our gluten free Garlic with Toasted Onion Fettuccine.  Easy Simple and delish!

Viviana's Gluten Free Garlic with Toasted Onion Fettuccine with Corn
Serves 3

Ingredients:

1 - 8 oz package Viviana Garlic with Toasted Onion Fettuccine Pasta

1 - ear corn

15 oz can - black beans

2 tbsp - extra virgin olive oil

To taste - salt and black pepper

Directions:

1. Remove husks and stalks from corn, and rinse to remove any excess strands.  Over a large bowl, hold the corn vertically while using a sharp knife to remove the kernels.  Drain beans and rinse thoroughly in water. 

2. Heat a large pot of water on the stove (minimum 1 gallon).  Once boiling, add the Viviana Garlic with Toasted Onion Fettuccine Pasta. 

3. While the pasta is cooking, heat a medium frying pan on the stove over medium heat. Add 1 tsp of oil, the corn, and the black beans.  Cook, stirring often.  Season to taste with salt and black pepper. 

4. Drain the pasta using a colander, and rinse thoroughly with warm water.  Return to the pot, adding the corn mixture and remaining oil.  Adjust seasoning and add a little water if necessary. 

5. Serve immediately and enjoy!

May is Celiac Awareness Month

Keil's Food Store Gluten-Free Spring Fling Tent Event Trailer 2014

     While down in San Diego this past weekend at the Gluten and Allergen Free Festival we met up with a smart store owner named Ed.  Keil's Food Store in San Diego is now carrying our gluten free pasta.  Keil's is quite unique and for our gluten free friends, they only carry the best tasting products.  I love this trailer they did, it's one of a kind and very good.

 

If you happen to go to their Spring Fling Tent event, make sure you stop by and say hello to our very own, Johnny Pasta, he will be there sampling our Italian Blend penne!

Viviana Pasta with Strawberries

  This month's seasonal recipe is pasta with strawberries…  
crazy but delicious. 

Strawberry Spinach Pasta Salad

Servings 4

Ingredients: 

8 oz - strawberries 

1 - 8oz package Viviana Plain Linguini 

2 cups - baby spinach 

2 Tbsp - roasted sunflower seeds

1 Tbsp - White Balsamic Vinegar with Pear (or plain white balsamic) 

3 Tbsp - Extra virgin olive oil 

To taste - salt and black pepper  

  

Directions: 

1.) Heat a large pot of water on the stove over high heat.  Bring to a boil.

2.) While the water is heating, rinse the strawberries and cut into quarters vertically.  If the strawberries are large, cut into 6 pieces.  Place to the side.

3.)  Place the Viviana Plain Linguini into the boiling water.  Reduce the heat to a light bowl, and cook until tender.  Remove from the heat and drain using a colander. Rinse with cold water for 1-2 minutes. 

4.)  Add the pasta to a large mixing bowl and add the 3 Tbsp of extra virgin olive oil.  Mix until the pasta is evenly coated.  Next, add the strawberries, baby spinach, sunflower seeds, and white balsamic vinegar.  Mix until ingredients are evenly spread, and season to taste with salt and black pepper.

5.)  Serve immediately or refrigerate overnight.

Gluten Free Lemon Garlic Orzo with Broccoli

 
Gluten-Free Lemon Garlic Orzo with Broccoli is out of this world and so delicious you might need more than one serving!  Consider yourself warned.

 

Orzo is a "rice" shaped pasta, wonderful in soups or as a side dish.

Gluten Free Lemon Garlic Orzo with Broccoli

  servings: 2-3

 Ingredients: 

1-8 oz package - gluten-free Viviana Lemon Garlic Orzo

8 oz - fresh broccoli florets

1-2 Tbsp - Extra virgin olive oil

To taste - salt and black pepper

As garnish - red pepper flakes (optional)

Directions:

1. Place a large pot of water on the stove over high heat. Bring to a boil.  While the water is heating, clean the broccoli and cut into bite-sized pieces. Place a large frying pan on the stove over medium heat. Once hot, add extra virgin olive oil as needed to prevent sticking.  Add the broccoli to the pan, stirring often. Cook the broccoli until it is lightly browned but still has a bite.

2. Once the water is boiling, add the gluten-free Viviana Lemon Garlic Orzo to the pot.  Reduce the heat to medium-high and cook until al dente. Be careful as it is easy to over cook orzo. Once cooked, drain using a fine colander and rinse thoroughly. Return to the pot.  Add the cooked broccoli, 1 Tbsp of extra virgin olive oil, and generously season to taste with salt and black pepper.

3. Serve immediately. Garnish with red pepper flakes if desired.

Gluten Free Fettuccine Recipe

     Asparagus comes into season in March, this is a time of year when you will find them in abundance and quite affordable.  This recipe uses Viviana Gluten Free Garlic with Toasted Onion Fettuccine and a few simple ingredients....it's easy to make and quite delish!

 

 

Mushroom and Asparagus Garlic Toasted Onion Fettuccine

                                                                     Serves 4
 Ingredients:
1 8 oz package - Vivana Gluten Free Garlic Toasted Onion Fettuccine
8 oz - fresh asparagus
5 oz - white mushrooms
1/4 - white onion
1 Tbsp - extra virgin olive oil
8 oz - water
As needed - salt and black pepper

Directions:
1. Place a large pot of water on the stove over high heat. Bring to a boil.

2. While the water is heating, wash and rinse the asparagus. Slice the mushrooms into 1/4" thick slices. Chop the fibrous bottoms off the asparagus, and chop into 1/2-3/4" pieces on a bias. Finely dice the onion.

3. Place a large frying pan on the stove over medium/medium-high heat. Add the olive oil to the pan. Once the oil is hot, add the onions, vegetables, and mushrooms to the pan.

4. Add the Viviana Gluten Free Garlic Toasted Onion Fettuccine to the boiling water. Cook until the pasta is tender. Remove from the heat and drain using a colander. Rinse thoroughly.

5. Once the vegetables are tender, season generously to taste with salt and black pepper. Add the 1 cup of water, and bring to a simmer. Cook for 3-5 minutes. Check seasoning and adjust accordingly.

6. Plate the pasta, and top with the sauce.