Savory and quick Mediterranean Mushroom Agnolotti is a perfectly seasoned classic pasta dish topped with crispy sage leaves that add a Tuscan flair to entertaining.
- 1 package BUITONI Riserva Refrigerated Mushroom Agnolotti (9 oz.)
- 3 tablespoons olive oil
- 25 fresh sage leaves
- Ground black pepper
- 1/4 cup BUITONI Refrigerated Freshly Shredded Parmesan Cheese (5 oz.)
BRING water to a boil in large saucepan; add pasta and cook for 4 minutes. Meanwhile, heat oil in large skillet over medium heat. Add sage leaves; reduce heat to low. Cook for 1 1/2 minutes or until leaves begin to shrivel and crisp. Remove from skillet.
DRAIN pasta after 4-minute cook time, reserving 1/4 cup cooking water. Add reserved cooking water to skillet. Add drained pasta to skillet; cook over medium-high heat for 30 seconds or until some of the water is absorbed. Season with pepper; top with cheese. Serve immediately.
Review This Recipe
What a surprise!
I would never have thought to saute Sage leaves, but they really make this dish special.
This is the best prepared pasta my husband & I have ever eaten! The filling is very savory and the sauce requires no seasoning other than the pepper in the olive oil!
got to trt it
looks real good
Loved it, with one suggestion
I added some grilled chicken to this and the entire meal was wonderful!