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Latina Fresh Ricotta & Spinach Agnolotti With Sun-Dried Tomato Sauce & Mushrooms

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

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

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