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Prep Time: 15 Minutes Cook Time: 8 Minutes |
Ready In: 23 Minutes Servings: 6 |
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Recipe from Family Circle. For a more filling meal, add shreaded chicken or shrimp. Ingredients:
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 |
Directions:
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.
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