Parmesan Raviolini
with Basil Pesto and Summer Vegetables
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.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
9 ounce
Raviolini
(Contains Eggs, Milk, Wheat)
4 ounce
Green Beans
3 ounce
Grape Tomatoes
8 ounce
Broccoli Florets
1 unit
Yellow Squash
1 bunch
Basil
unit
Pesto
(Contains Milk)
1 ounce
Parmesan Cheese
(Contains Milk)
Not included in your delivery
1 tablespoon
Olive Oil
Nutrition Values
Utensils
Instructions
Bring a large pot of water with a large pinch of salt to a boil.
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.
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.
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.
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.
Add the drained raviolini, pesto, parmesan, and ½ the basil to the pan. Toss until thoroughly combined, then season with salt and pepper.
Divide the raviolini between bowls and garnish with the remaining basil. Enjoy!
