Ravioli with Vegetables in Pesto

By lindybug

Prep Time: 15 min
Cook Time: 8 min

Ingredients

• 1 tsp canola oil
• 2 cups sliced mushrooms
• 1 small sweet red pepper, cut into 2" 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 tsp salt
• 1/8 tsp black pepper
• 2 pkgs (9 oz each) light four cheese ravioli

Details

Servings 6

Preparation

Step 1

1. Heat canola oil in a large skillet over med-high heat. Add mushrooms to skillet and cook 3 min. Add red pepper, broccoli and 1/3 cup water to skillet, cover and cook 4 min or until broccoli is crisp-tender. Remove lid and cook another 1 min 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 pkg directions. Drain, reserving 1/2 cup water, and return 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.