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Ravioli with Spinach Pesto

Purchased ravioli or tortellini makes a quick base for a pasta dinner. This recipe gets a boost from summer squash, spinach, and basil. Dinner is ready in 20 minutes.

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  • Makes: 4 servings
  • Start to Finish: 20 mins

Ravioli with Spinach Pesto

Ingredients

Directions

  1. Cook ravioli according to package directions, adding squash the last 2 minutes of cooking time. Drain.
  2. 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.
  3. 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
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