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Rotini with Mushrooms and Peas
Rotini with Mushrooms and Peas

Rotini with Mushrooms and Peas

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Cook Minutes 25 Min
Prep : 20 Min Cook: 5 Min
This recipe is inspired by the region of Campania in Italy.
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4 Servings
Servings
Original recipe yields 4 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
3 cups rotini pasta, uncooked
2 Tbsp. extra virgin olive oil
1 lb. (450 g) mixed wild mushrooms, sliced
1 jar (410 mL) Classico Alfredo di Sorrento Alfredo & Roasted Garlic Pasta Sauce
1 cup frozen baby peas
2 Tbsp. finely chopped fresh parsley
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Step 1
Cook pasta as directed on package, omitting salt.
Step 2
Meanwhile, heat oil in large deep nonstick skillet on medium-high heat. Add mushrooms; cook 2 to 4 min. or until softened, stirring frequently. Stir in pasta sauce and peas; simmer on medium-low heat 4 to 5 min. or until heated through, stirring occasionally.
Step 3
Drain pasta; place in large bowl. Add pasta sauce mixture and parsley; mix lightly.
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Special Extra
Sprinkle with 1/4 cup Kraft 100% Parmesan Grated Cheese before serving. Or add the cheese to the drained cooked pasta along with the pasta sauce mixture and parsley.
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Serving Suggestion
Prepare using a combination of your favourite fresh mushrooms, such as button, cremini, portobello and/or shiitake.
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Nutrition
Calories
420
Calories From Fat
0
% Daily Value
Fat 15 g
Saturated fat 5 g
25 %
Cholesterol 60 mg
Sodium 650 mg
27 %
Carbohydrate 57 g
Fibre 3 g
Sugars 7 g
Protein 15 g
Vitamin A
8 %
Vitamin C
15 %
Calcium
10 %
Iron
15 %
Servings
4 servings, 1/4 recipe each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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