Directions:
- Prepare bows according to package directions. Add asparagus during the last 2 minutes of cooking.
- Heat oil in a large skillet over medium-heat heat. Add onion, garlic, yellow pepper and mushrooms; saute for 5 minutes or until tender.
- Whisk cornstarch, italian seasoning, milk and broth until smooth; add to the skillet and bring to a boil.
- Reduce heat and simmer, stirring often, for 5 to 7 minutes or until thickened. Stir in peas ant tomatoes.
- Toss hot bows with sauce mixture. Season to taste with salt, pepper and Parmesan cheese.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1002.88 Kcal (4199 kJ) | ||
| Calories from fat | 213.3 Kcal | ||
| % Daily Value* | |||
| Total Fat | 23.7g | 36% | |
|---|---|---|---|
| Cholesterol | 7.4mg | 2% | |
| Sodium | 1914.14mg | 80% | |
| Potassium | 2811.51mg | 60% | |
| Total Carbs | 161.08g | 54% | |
| Sugars | 46.31g | 185% | |
| Dietary Fiber | 26.04g | 104% | |
| Protein | 34.63g | 69% | |
| Vitamin C | 385.9mg | 643% | |
| Iron | 35.9mg | 199% | |
| Calcium | 1055mg | 106% | |
| Amount Per 100 g | |||
| Calories | 49.64 Kcal (208 kJ) | ||
| Calories from fat | 10.56 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.17g | 36% | |
|---|---|---|---|
| Cholesterol | 0.37mg | 2% | |
| Sodium | 94.74mg | 80% | |
| Potassium | 139.16mg | 60% | |
| Total Carbs | 7.97g | 54% | |
| Sugars | 2.29g | 185% | |
| Dietary Fiber | 1.29g | 104% | |
| Protein | 1.71g | 69% | |
| Vitamin C | 19.1mg | 643% | |
| Iron | 1.8mg | 199% | |
| Calcium | 52.2mg | 106% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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