Ravioli with Spinach Pesto
Recipe from Better Homes and Gardens

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.


Ravioli with Spinach Pesto

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Total Time: 20 mins
Related Categories: Low Calorie, Low Fat, Ravioli, Spinach, Vegetarian Pasta
 
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Ingredients
  • 1  9-oz. pkg.
    refrigerated four-cheese ravioli or tortellini
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  • 12  oz.
    baby pattypan squash, halved, or yellow summer squash, halved lengthwise and sliced 1/2 inch thick
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  • 3-1/2  cups
    fresh baby spinach
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  • 1/2  cup
    torn fresh basil
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  • 1/4  cup
    bottled Caesar Parmesan vinaigrette salad dressing
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  •  
    Shredded Parmesan cheese (optional)
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Directions
1.
Cook ravioli according to package directions, adding squash the last 2 minutes of cooking. Drain.
2.
Meanwhile, for pesto, in blender container combine spinach, basil, salad dressing, and 2 tablespoons water. Cover and process until smooth, stopping to scrape down blender as needed.
3.
Toss ravioli mixture with pesto. Sprinkle with cheese.
Nutrition information
Calories 218, Total Fat 6 g, Saturated Fat 2 g, Monounsaturated Fat 0 g, Polyunsaturated Fat 0 g, Cholesterol 27 mg, Sodium 525 mg, Carbohydrate 31 g, Total Sugar 4 g, Fiber 3 g, Protein 11 g. Daily Values: Vitamin A 0%, Vitamin C 38%, Calcium 13%, Iron 12%. Percent Daily Values are based on a 2,000 calorie diet
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