Spring Bowtie Pasta
Ingredients
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Water -- 32 fl.oz
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Trio Low Sodium Poultry Gravy Mix 8 x 22.6 ounces -- 5.5 oz
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Olive oil -- 4 fl.oz
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Button mushroom, sliced -- 1.25 lb
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Asparagus, sliced thin on a bias -- 2 lb
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Fennel, fresh, julienne, roasted -- 1.25 lb
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Red onion, julienne, roasted -- 12 oz
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Whole wheat pasta, bowtie, cooked -- 2.5 lb
Preparation
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1Bring 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.
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2Heat 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.
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3Once all of the vegetables are hot and cooked, add the pasta and hot gravy. Simmer for 2-3 minutes or until pasta is hot.
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4Top with shaved Parmesan and chopped parsley.
Components
