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Parmesan Raviolini

Parmesan Raviolini

with Basil Pesto and Summer Vegetables

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Jarred pesto is a great trick for putting a delicious dinner on the table in under 30 minutes. To keep this pasta dish light and healthy, we’re using equal parts veggies and raviolini. A sprinkle of nutty Parmesan is just the right amount of indulgence.

Tags:Veggie
Allergens:EggsMilkWheat

Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

Total Time25 minutes
Cooking difficultyEasy
Ingredients

serving 2 people

Ingredientsarrow down iconarrow down icon

serving 2 people

9 ounce

Raviolini

(ContainsEggs, Milk, Wheat)

4 ounce

Green Beans

3 ounce

Grape Tomatoes

8 ounce

Broccoli Florets

1 unit

Yellow Squash

1 bunch

Basil

1 ounce

Pesto

(ContainsMilk)

1 tablespoon

Parmesan Cheese

(ContainsMilk)

Not included in your delivery

Olive Oil

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2535.504 kJ
Calories606 kcal
Fat30 g
Saturated Fatnull g
Carbohydrate55 g
Sugarnull g
Dietary Fiber7 g
Protein32 g
Sodiumnull mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
Utensilsarrow down iconarrow down icon
Slotted Spoon
Large Pan
Pan
Instructionsarrow up iconarrow up icon
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1

Bring a large pot of water with a large pinch of salt to a boil.

2

Meanwhile, cut the broccoli into bite-sized florets. Cut the green beans into 1 ½-inch pieces. Halve the squash lengthwise, then slice into ¼-inch half moons. Halve the grape tomatoes. Thinly slice the basil.

3

Add the raviolini to the boiling water and cook 4-5 minutes, until al dente. Remove with a slotted spoon, keeping the water on the stove for later.

4

While the raviolini cooks, heat 1 tablespoon olive oil in a large pan over medium-high heat. Add the squash and cook, tossing, 5 minutes, until softened. Add the green beans and tomatoes and cook another 3 minutes, until crisp-tender. Season with salt and pepper.

5

Once the pasta is done, add the broccoli to the boiling water and cook 4-5 minutes, until tender. Drain and add to the pan with the vegetables.

6

Add the drained raviolini, pesto, parmesan, and ½ the basil to the pan. Toss until thoroughly combined, then season with salt and pepper.

7

Divide the raviolini between bowls and garnish with the remaining basil. Enjoy!