2 Tbsps butter
2 Tbsps olive oil
1 large onion, chopped
1 cup chopped celery
1 cup grated carrot
3 tsps sage, chopped
1 tsp fresh rosemary, stemmed and chopped
1 tsp fresh thyme, chopped
1/2 tsp salt
1/2 tsp ground black pepper
1 1/4 cups chicken broth
3/4 cup dried cranberries
12 oz Ronzoni Gluten Free® Rotini
1/4 cup parsley, chopped

Cooking Directions:

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

2. Meanwhile, prepare pasta according to package directions. Drain, rinse with warm water* and transfer rotini to a large bowl. Add the skillet mixture and parsley; toss well to coat. Transfer to a serving bowl and serve immediately. 

*To ensure good taste and texture, it’s important to rinse Ronzoni Gluten Free® pasta with warm water after draining.