Quattro Formaggi Agnolotti with Baby Spinach and Sun-Dried Tomatoes

Quattro Formaggi Agnolotti with Baby Spinach and Sun-Dried Tomatoes
Makes:
2
Prep Time:
15
minutes
Total Time:
15
minutes
1

Dietary Considerations:

Vegetarian
This tasty four cheese agnolotti pasta is paired with sun-dried tomatoes and spinach to make a delicious salad or entrée. Perfect for family meals or entertaining.

In this recipe:

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Ingredients:

  • 1 package (9 ounces) BUITONI Riserva Refrigerated All Natural Quattro Formaggi Agnolotti, prepared according to package directions
  • 1 cup baby spinach leaves
  • 1 to 2 tablespoons sliced sun-dried tomatoes
  • 1 tablespoon extra virgin olive oil
  • Salt and ground black pepper

Directions:

COMBINE prepared pasta, spinach, sun-dried tomatoes and oil in large serving bowl; toss gently. Season with salt and pepper before serving.

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Nutrition Facts

Serving Size: 1/2 of recipe

Servings Per Recipe:

  • Calories: 430
  • Calories from Fat: 220
  • Total Fat: 24g (37% of DV)
  • Saturated Fat: 10g (50% of DV)
  • Cholesterol: 90mg (30% of DV)
  • Sodium: 850mg (35% of DV)
  • Carbohydrates: 37g (12% of DV)
  • Dietary Fiber: 3g (11% of DV)
  • Sugars: 3g
  • Protein: 18g
  • Vitamin A: 35% of DV
  • Vitamin C: 15% of DV
  • Calcium: 4% of DV
  • Iron: 10% of DV

*Percent Daily Values are based on a 2,000 calorie diet.

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Quattro Formaggi Agnolotti with Baby Spinach and Sun-Dried Tomatoes

Ingredients

  • 1 package (9 ounces) BUITONI Riserva Refrigerated All Natural Quattro Formaggi Agnolotti, prepared according to package directions
  • 1 cup baby spinach leaves
  • 1 to 2 tablespoons sliced sun-dried tomatoes
  • 1 tablespoon extra virgin olive oil
  • Salt and ground black pepper

 

Directions

COMBINE prepared pasta, spinach, sun-dried tomatoes and oil in large serving bowl; toss gently. Season with salt and pepper before serving.

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