Details
Birds
Eye® Steamfresh® Veggie Made™ Fettuccine Alfredo Pasta 10 oz. Bag
Gluten Free. Pasta Made From Vegetables. 1 Serving Of Vegetables Per
Serving. No Artificial Ingredients. Delicious. Perfectly Cooks In The
Bag.
Ingredients
Cooked
Green Lentil Zucchini Fettuccine Pasta (Water, Green Lentil Flour,
Zucchini), Water, Cream Blend (Cream, Skim Milk, Nonfat Milk Powder),
Grated Parmesan Cheese (Pasteurized Part Skim Milk, Cheese Cultures,
Salt, Enzymes), Contains 2% or Less of Butter (Cream, Salt), Nonfat
Milk, Corn Starch, Cauliflower Powder, Salt, Garlic Powder, Spice.
Directions
For
Food Safety & Quality Follow These Instructions Carefully:Microwave
Cooking InstructionsMicrowave ovens vary–Adjust cooking times as needed
to reach 165degF as measured by a food thermometer taken in several
spots.Keep frozen. Do not thaw. Cook Thoroughly to a temperature of
165degF. Cook only one product at a time. Promptly refrigerate any
leftovers. Reheat before serving.1. Place frozen, unopened bag This Side
Up, Laying Flat in microwave. Do not pierce bag. For microwaves with a
metal rack, remove rack.2. Microwave on HIGH for the recommended cook
time based on your microwave wattage. During cooking, the bagg will
slowly inflate. A special vent in the bag will allow the steam to escape
and a whistling sound may be heard.3. Let Stand for 1 to 2 minutes
before serving* Carefully handle bag at corners marked with red ovals
and remove from microwave with two hands. Hold bag over serving dish.
Tear bag at notch. Pour, stir and enjoy!*Stand time is important for
food safety.Microwave Wattage 1200 1000 800 Cook Time
Minutes 31/2 4 41/2Stove Top1. Empty frozen contents of bag
into a 2-quart nonstick saucepan. Add 2 tbsp water.2.
Cover and Cook over Medium Heat for 6 to 7 minutes, stirring
occasionally.3. Let stand 1 to 2 minutes*. Sauce will thicken as it
cools. Stir Well and serve.For microwave ovens less than 800 watts,
please use stovetop cooking instructions. Caution! Contents are hot.
Handle with care.
Warnings
Contains: milk.
