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