Serves 4

Ingredients

  • 8 ounces Rossi Pasta, cooked 1 tablespoon balsamic vinegar (about 2/3 package of Spinach Basil Garlic 6 cloves garlic, thinly sliced or Parsley Garlic Fettuccini)
  • 1 bell pepper, rough chopped
  • 6 ounces Israeli Couscous, cooked
  • 1 medium onion or a few shallots, minced
  • 1 16-ounce can Gerber Poultry chicken broth
  • 4 to 6 ounces fresh mushrooms, sliced
  • 11/4 cups half and half
  • 1 small zucchini, halved and thinly sliced
  • 3 tablespoons Rossi Pasta Wild Mushroom Sauce Mix
  • 1 bunch fresh chives, chopped
  • 4 ounces Gorgonzola cheese, crumbled
  • 2 tablespoons Tamari or soy sauce pepper

 

Instructions

Prepare pasta and couscous simultaneously and incorporate well. If you desire to do so in advance rinse well and toss with a little olive oil. Now bring the half and half to a boil and whisk in mushroom mix. Let sit a few minutes while bringing a little more than half the broth to a slow boil in a large skillet. Add all vegetables plus the tamari and vinegar and stir well on high heat for a 3–4 minutes. Add some additional broth if desired. Finally, combine the pasta and couscous and the sauce with the vegetables on high heat. Taste. Transfer to serving dish and serve with the Gorgonzola on the side.