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Zucchini & Mushrooms with Mushroom Agnolotti

Prep Time: 10 minutes

Cook Time: 10 minutes

Servings: 5


  1 package BUITONI Refrigerated Mushroom Agnolotti (9 oz.)

  2 Tbs extra virgin olive oil

  3 cloves garlic, finely chopped

  1/4 tsp crushed red pepper flakes

  2 large zucchini, halved lengthwise, sliced crosswise into 1/4-inch moons (about 3 1/2 cups)

  8 ounces mixed mushrooms, thinly sliced (about 2 cups)

  1/2 tsp kosher salt

  1/2 tsp freshly ground black pepper

  BUITONI Refrigerated Freshly Shredded Parmesan Cheese (5 oz.)

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1. PREPARE pasta according to package directions; drain, reserving ½ cup cooking water.

2. HEAT oil in large skillet over medium-high heat. Add garlic and crushed red pepper; cook for 30 seconds or until fragrant. Add zucchini and mushrooms; season with salt and pepper. Cook, stirring occasionally, for 5 to 8 minutes or until tender. Remove from heat.

3. ADD pasta to skillet along with reserved water and stir gently to coat. Top with cheese.