Meatless Monday :: Wild Mushroom Agnolloti in a Rosemary Garlic Butter Sauce
By: Angela LeMoine
Published: Monday, October 8, 2012 - 6:50am

Ingredients




3 Tbsp butter
2 Tbsp olive oil
4 cloves garlic, sliced
a sprig of rosemary, leaves removed and chopped
2- 9oz pkg of Buitoni wild mushroom agnolloti

Preparation

1 Get a pot of water boiling. While you are waiting on that get started on this super simple sauce. In a large sauté pan, over medium low heat, add the butter. Allow it to melt and brown just slightly. At that point add in the oil. 2 Next toss in the sliced garlic and chopped rosemary. 3 Once the water has come to a boil, add the pasta and cook just 2-3 minutes. 4 Once the garlic is lightly toasted and the agnolloti has cooked a couple minutes, add the pasta to the sauce and cook just a couple more minutes. 5 Season with salt and pepper. 6 And that is it! How easy and delicious is that!?!?!

About

The title of this sounds so fancy right? Well let me tell ya, I just threw this together in 15 minutes! And if that wasn't enough, there are only 5 ingredients! Lightly browned butter, perfectly toasted garlic and fragrant woodsy rosemary all over a tender wild mushroom agnolloti (basically a different shaped ravioli)... drool! Its recipes like these that are proof that a wonderful flavorful meal can be thrown together super quick even on a Monday!