Latina Fresh Ricotta & Spinach Agnolotti With Sun-Dried Tomato Sauce & Mushrooms
Preparation time is 15minutes
Cook time is 15minutes
Total time is 30minutes
Serve is for 4 people
Estimated cost per serve is 7.32 dollar
Difficulty level: 2 out of 4
5 Ingredients
Number of servings
4
- 625grams Latina Fresh Spinach & Ricotta Agnolotti
- 425grams Latina Fresh creamy sun-dried tomato sauce
- 200grams brown cup mushrooms, thinly sliced
- 60grams baby rocket salad
- 1/2 cup Mil Lel Grated Parmesan (to serve)
Nutrition per serving
2010kJ
Protein
19.8grams
Sugars
5.7grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 4
Cook Latina Fresh Ricotta & Spinach Agnolotti in a large pot of boiling water for 5 minutes or until tender. Drain.
Step 2 of 4
Meanwhile, heat a generous splash of olive oil and a little butter in a large deep frying pan over medium-high heat. Cook mushrooms for 5-6 minutes or until tender and lightly browned.
Step 3 of 4
Add Latina Fresh creamy sun-dried tomato sauce to the pan and cook for 3 minutes or until simmering.
Step 4 of 4
Toss pasta into the sauce with the rocket and mix until combined. Serve scattered with parmesan
You might also like
Your identity is kept private from the public
Disclaimer
Reviews and recipe photos are submitted by our users and are not endorsed by Woolworths. Woolworths does not represent or warrant the accuracy of any statements, claims or opinions in user content.