Ingredients:

2 tbsp each butter and olive oil
1 large chopped onion
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

Cooking Instructions:

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 well and drain; 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.