Side Dishes Snacks

Spring Bowtie Pasta

  • 0:20 TIME
  • Difficulty
  • 20 portions
  • 335 calories

Preparation

Ingredients

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

Method

  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.

Top with shaved Parmesan and chopped parsley.

Nutritional Information

Average nutritional values per portion

Unit Per Serving
Energy 335 kcal
Protein 11 g
Fats, total 7 g
Carbohydrate, total 53 g
Sugars, total 5 g
Fats, saturated 1 g
Fiber, total dietary 7 g
Sodium 120 mg
Calcium 39 mg
Cholesterol 3 mg
Iron 4 mg
Vitamin C 7 mg
Vitamin D 3 IU