Mushroom Agnolotti with Fresh Asparagus and Red Peppers

Mushroom Agnolotti with Fresh Asparagus and Red Peppers

In this recipe:

based on 2 reviews
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5 min.
15 min.
2 Servings

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.


  • 1 package BUITONI Riserva Refrigerated Mushroom Agnolotti (9 oz.)
  • 1/2 cup fresh asparagus tips
  • 1/4 cup thinly sliced red bell pepper
  • 1 tablespoon extra virgin olive oil
  • Fresh basil (optional)
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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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I prepared this dish as an entree and it complimented my chicken entree perfectly. I also added the roasted red peppers...delicious!!

- Marie from West Bloomfield, MI

Evergreen Queen

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!

- Brenda from Memphis

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Nutrition Facts

Serving Size: 1/2 of Recipe

Servings Per Recipe: 2

  • Amount Per Serving
  • Calories: 400
  • Calories from Fat: 170
  • Total Fat: 19g (29% of DV)
  • Saturated Fat: 7g (34% of DV)
  • Cholesterol: 70mg (23% of DV)
  • Sodium: 780mg (32% of DV)
  • Carbohydrates: 41g (14% of DV)
  • Dietary Fiber: 4g (18% of DV)
  • Sugars: 5g
  • Protein: 16g
  • Vitamin A: 20% of DV
  • Vitamin C: 40% of DV
  • Calcium: 20% of DV
  • Iron: 10% of DV

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

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