Le Veneziane Corn Pasta
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The Le Veneziane corn pasta gets its characteristic golden color from its rich natural carotenes (vitamin A).
This corn pasta has a delicate and gentle taste that allows it to work with any sauce. It taste just as good as (some say better than) regular wheat pasta.
Le Veneziane corn pasta embodies Italian pasta making traditions at its best.
Size: 250gm/8.8oz/0.55lb
Corn Penne Rigate, Corn Eliche, Corn Ditalini, Corn Anellini
Corn Spaghetti 500gms/17.6oz/1 lb
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Ratings:  (5/5 from 42 ratings)
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| Size: | 250 gms (8.8 oz.). | | Type: | Gluten-Free 100% corn pasta | | Producer: | Molino di Ferro. | | Location: | Fanzolo di Vedalago near Treviso in Veneto. | About Molino Di Ferro“We have always been loyal to maize: nature’s gift of proper nourishment!” - Luigi Marconato, Molino Di Ferro
For celiac patients, active sportsmen (marathons, football, etc), or anyone who just wants to eat lighter, gluten-free meal that is as delicious as it is healthy. Welcome to the pure golden goodness of Le Veneziane 100% corn gluten-free pasta. Learn More  |
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Serves 4
Prep: 10 min. Cook: 10 min.
Ingredients:
8 oz. corn spaghetti
2 Tbsp. unsalted butter
3 Tbsp. extra virgin olive oil
3 garlic cloves, minced
20 medium shrimp, peeled and cleaned
2 Tbsp. Italian parsley, chopped
Italian sea salt
Five peppercorn mix
Bring a large pot of water to boil. Add the pasta and cook until al dente. Follow cooking instructions on package precisely.
Heat the butter and olive oil in a large skillet, over medium heat. Add the garlic and cook until golden. Discard the garlic. Add the shrimp and cook until pink. Remove from heat. Add the parsley and pasta. Season with Italian sea salt and five peppercorn mix.
Serve with garlic bread. (Our garlic infused olive oil is perfect for drizzling on toasted bread)
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