• 2servings
  • 6minutes

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsB2, B3, B9, B12
MineralsCopper, Chromium, Calcium, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 1 package (9 ounces) BUITONI Riserva Refrigerated All Natural Wild Mushroom Agnolotti

  2. 3 tablespoons olive oil

  3. 25 fresh sage leaves

  4. Ground black pepper

  5. 1/4 cup ( 3/4 ounce) BUITONI Refrigerated Freshly Shredded Parmesan Cheese

Instructions Jump to Ingredients ↑

  1. BRING water to a boil in large saucepan; add pasta and cook for 4 minutes. Meanwhile, heat oil in large skillet over medium heat. Add sage leaves; reduce heat to low. Cook for 1 1/2 minutes or until leaves begin to shrivel and crisp. Remove from skillet.

  2. DRAIN pasta after 4-minute cook time, reserving 1/4 cup cooking water. Add reserved cooking water to skillet. Add drained pasta to skillet; cook over medium-high heat for 30 seconds or until some of the water is absorbed. Season with pepper; top with cheese. Serve immediately.


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