Ravioli with Spinach Pesto
9 ounce package refrigerated four-cheese ravioli or tortellini
ounces baby pattypan squash, halved, or yellow summer squash, halved lengthwise and cut into 1/2-inch slices
cups fresh baby spinach
cup torn fresh basil
cup bottled Caesar Parmesan vinaigrette salad dressing
- Cook ravioli according to package directions, adding squash the last 2 minutes of cooking time. Drain.
- Meanwhile, for pesto, in a blender combine spinach, basil, salad dressing, and the water. Cover and process until smooth, stopping to scrape down sides as needed.
- Toss ravioli mixture with pesto. Sprinkle with Parmesan cheese.
Nutrition Facts(Ravioli with Spinach Pesto)
- Per serving:
- 218 kcal cal.,
- 6 g fat
- (2 g sat. fat,
- 0 g polyunsaturated fat,
- 0 g monounsatured fat),
- 27 mg chol.,
- 525 mg sodium,
- 31 g carb.,
- 3 g fiber,
- 4 g sugar,
- 11 g pro.
- Percent Daily Values are based on a 2,000 calorie diet