This is my favorite brand of gluten-free pasta; it holds its al dente texture well into its days of becoming leftovers, and even holds up in homemade soups!
Other kinds of gluten-free noodles either fall apart shortly after cooking, overcook quickly, or are filled with corn, potato, or other unnecessary starches that can pack on the pounds.
With this brand of brown rice pasta, you get excellent texture, most similar to traditional noodles, while avoiding the high sugar (created in your body from simple starches) and hard-to-digest and inflammatory properties of glutenous noodles.
I enjoy the option with added rice bran, because of the exta nutrition, fiber, and chewiness.
Cover in your favorite pesto sauce, or toss with sun-dried tomatoes, fresh tomatoes, basil, lemon, garlic and olive oil for a quick, simple and delicious summer dish.