Ravioli with Pesto

By pattie_d

Ingredients

• 1 teaspoon canola oil
• 2 cups sliced mushrooms
• 1 small sweet red pepper, cut into 2-inch-long strips
• 4 cups broccoli flowerets
• 1 cup packed baby spinach leaves
• 1/4 cup pine nuts
• 1/3 cup grated Parmesan cheese
• 1/3 cup olive oil
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper
• 2 packages (9 ounces each) light four-cheese ravioli

Details

Servings 6

Preparation

Step 1

1. Heat canola oil in a large skillet over medium-high heat. Add mushrooms to skillet and cook 3 minutes. Add red pepper, broccoli and 1/3 cup water to skillet, cover and cook 4 minutes or until broccoli is crisp-tender. Remove lid and cook another 1 minute or until water has evaporated. Using tongs, remove 1 cup of broccoli from skillet and set aside. Remove skillet from heat and cover.
2. In a food processor, combine reserved broccoli, spinach, pine nuts, Parmesan, olive oil, salt and black pepper. Pulse until blended and smooth; set aside.
3. Meanwhile, cook pasta according to package directions. Drain, reserving 1/2 cup water, and return the pasta to the pot. Stir the mushroom mixture into the pasta pot with 1/2 cup pesto, adding the reserved pasta water if necessary to thin the sauce. Refrigerate unused sauce for up to 1 week.


Nutrition Facts
Servings Per Recipe 6 servings
Calories 338,
Total Fat (g) 14,
Saturated Fat (g) 4,
Cholesterol (mg) 48,
Sodium (mg) 539,
Carbohydrate (g) 40,
Fiber (g) 4,
Protein (g) 15,
Percent Daily Values are based on a 2,000 calorie diet