Wild Mushroom Agnolotti in Savory Broth

BUITONI® Wild Mushroom Agnolotti stars in this light soup cooked with thinly sliced carrots. Serve it with a sprinkling of green onion and grated Parmesan cheese on the side.

INGRIDIENT

2 cups reduced-sodium vegetable or chicken broth

1 (9 ounce) package BUITONI® Riserva Refrigerated All Natural Wild Mushroom Agnolotti

¼ cup thinly sliced carrots

1 tablespoon thinly sliced green onion

1 tablespoon BUITONI® Refrigerated Freshly Shredded Parmesan Cheese

DIRECTION

Step: 1

Bring broth to a boil in medium saucepan; add pasta and carrots. Cook for 4 to 6 minutes or until pasta is cooked and carrots are just tender. Divide between two bowls. Sprinkle with green onion. Serve with cheese.

NUTRITION FACT

Per Serving: 404 calories; protein 15.5g; carbohydrates 77.4g; fat 3.5g; cholesterol 95.6mg; sodium 275.4mg.

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