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Spring Bowtie Pasta

  • 20 min
  • Easy
  • 20
  • Water -- 32 fl.oz
  • Trio Low Sodium Poultry Gravy Mix 8 x 22.6 ounces -- 5.5 oz
  • Olive oil -- 4 fl.oz
  • Button mushroom, sliced -- 1.25 lb
  • Asparagus, sliced thin on a bias -- 2 lb
  • Fennel, fresh, julienne, roasted -- 1.25 lb
  • Red onion, julienne, roasted -- 12 oz
  • Whole wheat pasta, bowtie, cooked -- 2.5 lb
Preparation
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.
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 roasted onions.
3
Once all of the vegetables are hot and cooked, add the pasta and hot gravy. Simmer for 2-3 minutes or until pasta is hot.
4
Top with shaved Parmesan and chopped parsley.
Components