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Wild Mushroom Agnolotti with Fresh Asparagus and Red Peppers

By: Buitoni, courtesy of meals.com  
"BUITONI® Wild Mushroom Agnolotti are tossed in olive oil with asparagus and red bell peppers for a quick, light summer dinner you and your guests will love."

Rating: This weblink has been rated 2 times with an average star rating of 4.5 Read Reviews (1)

Rate/Review | 58 people have saved this

Prep Time:
5 Min
Cook Time:
10 Min
Ready In:
15 Min

Servings  (Help)

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Original Recipe Yield 2 servings
 

Ingredients

  • 1 (9 ounce) package 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

  1. 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.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 440 | Total Fat: 9.5g | Cholesterol: 93mg

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The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 3, 2009 by Mike Jones 
This is the first non-meat dinner that satisfied me MORE

 
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