Ravioli With Pesto

Total Time: 23 mins Preparation Time: 15 mins Cook Time: 8 mins

Ingredients

• Servings: 6
• 1 teaspoon canola oil
• 2 cups sliced mushrooms
• 1 small sweet red pepper, cut into 2-inch-long strips
• 4 cups broccoli florets
• 1 cup packed baby spinach leaves
• 1/4 cup pine nuts
• 1/3 cup grated parmesan cheese
• 1/3 cup olive oil
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper
• 2 (9 ounce) packages light four-cheese ravioli

Recipe

• 1 heat canola oil in a large skillet over medium-high heat. add mushrooms to skillet and cook 3 minutes. add red pepper, broccoli and 1/3 cup water to skillet, cover and cook 4 minutes or until broccoli is crisp-tender. remove lid and cook another 1 minute 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 package directions. drain, reserving 1/2 cup water, and return the 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.