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Ravioli with Spinach Pesto
Ingredients
- 1 9 ounce package refrigerated four-cheese ravioli or tortellini
- 12 ounces baby pattypan squash, halved, or yellow summer squash, halved lengthwise and cut into 1/2-inch slices
- 3 1/2 cups fresh baby spinach
- 1/2 cup torn fresh basil
- 1/4 cup bottled Caesar Parmesan vinaigrette salad dressing
- 2 tablespoons water
- Shredded Parmesan cheese (optional)
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)
- Servings Per Recipe 4,
- cal. (kcal) 218,
- Fat, total (g) 6,
- chol. (mg) 27,
- sat. fat (g) 2,
- carb. (g) 31,
- fiber (g) 3,
- sugar (g) 4,
- pro. (g) 11,
- vit. A (IU) 2818,
- vit. C (mg) 22,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 1,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 81,
- sodium (mg) 525,
- Potassium (mg) 394,
- calcium (mg) 131,
- iron (mg) 2,
- Percent Daily Values are based on a 2,000 calorie diet
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