Rosemary Garlic Linguine - 16 oz.

In the summer of 2004, one of our farmers’ market vendors asked us to make up a batch of this for her market. By the end of the season, we had so many requests that we decided to make this a permanent addition to our line-up!

• Recipes
• Cooking Directions
• Ingredients
• Nutrition

• - Red Wine, Pork and Tomato Sauce over Rosemary Garlic Linguine

  - Rosemary Garlic Linguine with Braised Chicken

  - Rosemary Garlic Linguine with Chickpeas, Rosemary, Chile and Garlic

  - Rosemary Garlic Linguine with Honey-Butter and Crispy Mushrooms

• To prepare, bring 4 quarts (3.8 liters) of lightly salted water to a boil. Add pasta to water, return water to a gentle boil and cook for 8-10 minutes or until al dente, stirring intermittently. Drain and serve immediately.

• Durum Semolina Flour (Milled Wheat, Niacin, Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Water, Rosemary, Granulated Garlic, Natural Flavors and Coloring, Wheat Gluten, Salt.

  Contains: Wheat.

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