Festive Rotini Stuffing

Prep Time: 25 min

Servings: 8 to 10 (makes about 7 cups)

Ingredients:

2 tbsp each butter and olive oil

1 large chopped

1 cup each chopped celery and grated carrot

3 tbsp finely chopped fresh sage leaves

1 tbsp each finely chopped fresh rosemary and thyme leaves

1/2 tsp each salt and pepper

1 1/4 cups chicken or vegetable broth

3/4 cup dried cranberries

1 pkg Ronzoni Gluten Free™ Rotini

1/4 cup chopped fresh parsley leaves

1. Heat butter and oil in a nonstick skillet set over medium heat. Add onion, celery, carrot, sage, rosemary, thyme, salt and pepper. Sauté for 8 minutes or until softened and fragrant. Stir in broth and cranberries; simmer for 8 minutes.

2. Meanwhile, cook Ronzoni Gluten Free™ Rotini in a large pot according to package directions. Rinse and drain well; transfer rotini to a large bowl. Add the skillet mixture and parsley; toss well to coat. Transfer to a serving bowl and serve immediately.

Per serving (about 3/4 cup): 213 calories, 6 g fat, 2 g saturated fat, 6 mg cholesterol, 226 mg sodium, 38 g carbohydrates, 2 g fiber, 7 g sugars, 3 g protein.