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Wild Mushroom Agnolotti with Fresh Asparagus and Red Peppers

Ingredients

1 package (9 ounces) BUITONI Riserva Refrigerated All Natural Wild Mushroom Agnolotti
1/2 cup fresh asparagus tips
1/4 cup thinly sliced red bell pepper
1 tablespoon extra virgin olive oil
Fresh basil (optional)

  

Directions

PREPARE pasta according to package directions, cooking asparagus with pasta during entire cook time. Drain; place in large serving bowl. Add bell pepper and oil; toss gently to coat. Garnish with basil before serving.

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Wild Mushroom Agnolotti with Fresh Asparagus and Red Peppers
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Wild Mushroom Agnolotti with Fresh Asparagus and Red Peppers

(5 stars based on 2 reviews)
Wild Mushroom Agnolotti with Fresh Asparagus and Red Peppers is perfect for simple entertaining or a special family meal. Great paired with a green salad and garlic bread.
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Wild Mushroom Agnolotti with Fresh Asparagus and Red Peppers

Ingredients:

1 package (9 ounces) BUITONI Riserva Refrigerated All Natural Wild Mushroom Agnolotti
1/2 cup fresh asparagus tips
1/4 cup thinly sliced red bell pepper
1 tablespoon extra virgin olive oil
Fresh basil (optional)

Directions:

PREPARE pasta according to package directions, cooking asparagus with pasta during entire cook time. Drain; place in large serving bowl. Add bell pepper and oil; toss gently to coat. Garnish with basil before serving.

Estimated Times:

Prep Time: 5 minutes
Cooking Time: 10 minutes
Cooling Time: 0 minutes

Servings: 2

This recipe is:

Vegetarian

In this recipe:


Review This Recipe
  • Star(s)

    Delicious!

    Marie from West Bloomfield, MI

    I prepared this dish as an entree and it complimented my chicken entree perfectly. I also added the roasted red peppers...delicious!!

  • Star(s)

    Evergreen Queen

    Brenda from Memphis

    Absolutely delicious! The only change was that I used fire roasted red peppers instead of fresh. Tasted like a first class chef had prepared it for you. Thanks for the recipe!


Nutrition Facts

Serving Size: 1/2 of recipe

Servings Per Recipe: 2 

  • Calories: 400
  • Calories from Fat: 180
  • Total Fat: 20g (31% of DV)
  • Saturated Fat: 7g (35% of DV)
  • Cholesterol: 75mg (25% of DV)
  • Sodium: 800mg (33% of DV)
  • Carbohydrates: 41g (14% of DV)
  • Dietary Fiber: 4g (16% of DV)
  • Sugars: 5g
  • Protein: 15g
  • Vitamin A: 20% of DV
  • Vitamin C: 40% of DV
  • Calcium: 25% of DV
  • Iron: 15% of DV

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

This recipe is:

Vegetarian

In this recipe:


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