Entrées Side Dishes

Spring Bowtie Pasta

An array of colorful vegetables tops this satisfying primavera-style pasta specialty. Peas, red pepper, or corn kernels can be subbed in or added.
  • 0:20 TIME
  • 20 Portions
  • 335 calories



Water32 fl oz
Trio Low Sodium Poultry Gravy Mix5.5 oz
Olive oil4 fl oz
Button mushrooms, sliced1 1/4 lb
Asparagus, sliced thin on a bias2 lb
Fennel, julienned, roasted1 1/4 lb
Red onions, julienned, roasted12 oz
Whole wheat bowtie pasta, cooked2 1/2 lb

Shaved Parmesan and chopped parsley for garnish




  1. Bring water to a boil. Measure 1 1/2 cups of Low Sodium Poultry Gravy Mix. Pour mix into boiling water and whisk vigorously. Gravy will thicken up within a minute. Keep warm.
  2. Heat olive oil over medium-high heat. Sauté mushrooms until halfway cooked. Toss and add sliced asparagus. Once mushrooms and asparagus are almost cooked, add roasted fennel and onions.
  3. Add the pasta and hot gravy. Simmer for 2’
    3 minutes or until heated through.
  4. Top with shaved Parmesan and chopped parsley.

Nutritional Information

Average nutritional values per portion

UnitPer Serving
Energy335 kcal
Protein11 g
Fats, total7 g
Carbohydrate, total53 g
Sugars, total5 g
Fats, saturated1 g
Fiber, total dietary7 g
Sodium120 mg
Calcium39 mg
Cholesterol3 mg
Iron4 mg
Vitamin C7 mg
Vitamin D3 IU