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Quattro Formaggi Agnolotti
with Baby Spinach and Sun-Dried Tomatoes

Quattro Formaggi Agnolotti with Baby Spinach and Sun-Dried TomatoesA quick and easy meatless entrée, delicious four cheese agnolotti, half-moon stuffed pasta, is tossed with tender baby spinach, flavorful sun-dried tomatoes and extra virgin olive oil.

Recipe Ingredients:

1 (9-ounce) package BUITONI Riserva Refrigerated All Natural Quattro Formaggi Agnolotti, prepared according to package directions
1 cup baby spinach leaves
1 to 2 tablespoons sliced sun-dried tomatoes
1 tablespoon extra virgin olive oil
Salt and ground black pepper to taste

Cooking Directions:

  1. Combine prepared pasta, spinach, sun-dried tomatoes and oil in large serving bowl; toss gently. Season with salt and ground black pepper before serving.

Makes 2 servings.

Nutritional Information Per Serving (1/2 of recipe): Calories: 430 Calories from Fat: 220 Total Fat: 24 g Saturated Fat: 10 g Cholesterol: 90 mg Sodium: 850 mg Carbohydrates: 37 g Dietary Fiber: 3 g Sugars: 3 g Protein: 18 g.

Recipe and photograph are the property of Nestlé® and Meals.com, used with permission.