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
Categories
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