Spring Bowtie Pasta
Spring Bowtie Pasta
Directions
- 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.
- 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. 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.
Ingredients
- 32 oz. water
- 5.5 oz. Trio Low Sodium Poultry Gravy Mix
- 4 oz. oil, olive
- 1.25 lb. button mushrooms
- 2 lb. asparagus, sliced thin
- 1.25 lb. fennel, fresh, julienne, roasted
- 12 oz. red onion, julienne, roasted
- 2.5 lb. bowtie pasta, whole wheat, cooked