Ingredients:
- 12 oz baby pattypan squash, halved lengthwise and sliced 1/2 inch thick
- parmesan cheese, shredded (optional)
Directions:
- Cook ravioli according to package directions, adding squash the last 2 minutes of cooking.
- Drain.
- Meanwhile, for pesto, in blender container combine spinach, basil, salad dressing and 2 tbls of water.
- Cover and process until smooth, stopping to scrape down blender as needed.
- Toss ravioli mixture into pesto.
- Sprinkle with cheese.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 88.78 Kcal (372 kJ) | ||
| Calories from fat | 58.34 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.48g | 10% | |
|---|---|---|---|
| Cholesterol | 0.21mg | 0% | |
| Sodium | 473.31mg | 20% | |
| Potassium | 162.92mg | 3% | |
| Total Carbs | 8.12g | 3% | |
| Sugars | 1.78g | 7% | |
| Dietary Fiber | 1.18g | 5% | |
| Protein | 1.51g | 3% | |
| Vitamin C | 7.4mg | 12% | |
| Iron | 0.9mg | 5% | |
| Calcium | 28.3mg | 3% | |
| Amount Per 100 g | |||
| Calories | 121.37 Kcal (508 kJ) | ||
| Calories from fat | 79.76 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.86g | 10% | |
|---|---|---|---|
| Cholesterol | 0.29mg | 0% | |
| Sodium | 647.08mg | 20% | |
| Potassium | 222.73mg | 3% | |
| Total Carbs | 11.11g | 3% | |
| Sugars | 2.44g | 7% | |
| Dietary Fiber | 1.61g | 5% | |
| Protein | 2.07g | 3% | |
| Vitamin C | 10mg | 12% | |
| Iron | 1.2mg | 5% | |
| Calcium | 38.7mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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