4.5 oz. Pappardelle's Gluten-Free Della Terra Trumpet Trio
1 large parsnip, peeled & sliced*
1 large carrot, peeled & sliced*
1 medium rutabaga, peeled & sliced*
2 rosemary sprigs, chopped
3 cloves garlic, minced
4.5 oz. Brussels sprouts, trimmed & cut in half or quarters
1/2 leek, thinly sliced
1 oz. fontina cheese, thinly sliced
Bella Sol Modena Barrel-Aged Balsamic
*Be sure veggies are cut the same size to ensure even cooking.
*Steps 1-3 can be done a day or two in advance.