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Costa Spaghettini Florence

  • 2 tbsp butter
  • ½ cup red wine
  • 1 tsp minced garlic
  • 3 small zucchini, diced
  • ½ red onion, chopped
  • 1 pound COSTA Spaghettini
  • 1 (16 ounce) jar pasta sauce
  • 1 pound button mushrooms, quartered
  • 1 (15 ounce) can whole kernel corn, drained
      1.   Bring a large pot of lightly salted water to a boil.
      2.   Add pasta and cook for 8 to 10 minutes or until al dente; drain.
      3.   While pasta is cooking, in large skillet over medium heat, sauté onion in butter 2 minutes.
      4.   Stir in garlic and zucchini and cook 3 minutes more.
      5.   Add mushrooms and cook 5 minutes more, until mushrooms are soft.
      6.   Pour in red wine and pasta sauce, reduce heat to low and simmer.
      7.   Add corn and bring back to a simmer again to heat through.
      8.   Serve sauce over pasta with a dab of butter, or toss together.
    BRC Certified Pasta Fits
    Pasta 101 Kosher Approved Recipe Corner
    NPA Member HACCP Certified