Parmesan Raviolini
with Pesto and Summer Vegetables
Nope, that’s not a typo! Raviolini are mini raviolis that cook to al dente perfection in less than five minutes. Thanks to prepared pesto, this light, colorful, and healthy pasta dinner comes together in under 30 minutes.
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)
6 ounce
Green Beans
4 ounce
Grape Tomatoes
8 ounce
Broccoli Florets
1 unit
Yellow Squash
4 ounce
Pesto
(Contains Milk)
¼ cup
Parmesan Cheese
(Contains Milk)
Not included in your delivery
1 teaspoon
Olive Oil
unit
Salt
unit
Pepper
Nutrition Values
Utensils
Instructions
Wash and dry all produce. Bring a large pot of salted water to a boil. Cut the green beans into 1½-inch pieces. Halve the squash lengthwise before slicing into ¼-inch half-moons. Halve the tomatoes.
Cook the raviolini: Add the raviolini to the boiling water. Cook 4-5 minutes, until al dente. Remove with a slotted spoon, keeping the water on the stove for later.
Add the broccoli: Once the raviolini is done, add the broccoli to the boiling water. Cook 4-5 minutes, until tender.
While the broccoli is cooking, heat a drizzle of olive oil in a large pan over medium-high heat. Add the squash. Cook, tossing, for 4-5 minutes, until softened. But don’t forget about the broccoli! Now’s the time to drain it. Then, add the green beans and tomatoes to the squash. Cook another 3-4 minutes, until crisp-tender. Season with salt and pepper. Add the drained broccoli to the pan.
Add the raviolini, pesto, and Parmesan cheese to the pan. Toss until thoroughly combined and season with salt and pepper.
Serve: Divide the Parmesan raviolini and summer vegetables between bowls and enjoy!
