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Ravioli with Spinach Pesto

Makes: 4 servings
Start to Finish 20 mins
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,
  • Monosaturated fat (g) 0,
  • Polyunsaturated fat (g) 0,
  • 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 (g) 81,
  • Cobalamin (Vit. B12) (g) 0,
  • 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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