Broccoli and spinach pair up in this recipe to make a variation of traditional pesto served over ravioli for an easy pasta dinner in less than 30 minutes.

Source: Family Circle

Gallery

Recipe Summary

prep:
15 mins
cook:
8 mins
Servings:
6
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
Instructions Checklist
  • In a food processor, combine reserved broccoli, spinach, pine nuts, Parmesan, olive oil, salt and black pepper. Pulse until blended and smooth; set aside.

Instructions Checklist
Instructions Checklist
Instructions Checklist
  • 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.

Nutrition Facts

338 calories; total fat 14g; saturated fat 4g; cholesterol 48mg; sodium 539mg; carbohydrates 40g; fiber 4g; protein 15g.

Reviews