- Anchovy and Herb Sauce over Spinach Lemon Herb Fettuccine
- Spinach Lemon Herb Fettuccine with Smoked Salmon
- 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, Lemons and Natural Lemon Flavor, Wheat Gluten, Spinach, Thyme, Salt, Basil, Spices.