Directions:
- Preheat oven to 400°F
- Bring a large pot of water to a boil.
- Place the zucchini in a large baking dish in a single layer and drizzle with oil, chili flakes, and 3 tablespoons of the Parmesan; add pepper and 1/2 teaspoon of the salt.
- Add the garlic and roast for 20 minutes, tossing halfway through, until tender and just golden brown.
- Meanwhile, add the ravioli and the remaining salt to the boiling water.
- Return to a boil, stirring frequently to prevent the ravioli from sticking.
- Cook the ravioli for 3 minutes after they begin to float.
- Drain and place in a large bowl.
- Toss gently with the roasted zucchini, half the parsley, and half the remaining Parmesan.
- Serve immediately with the remaining parsley and Parmesan.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 252.98 Kcal (1059 kJ) | ||
| Calories from fat | 131.91 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.66g | 23% | |
|---|---|---|---|
| Cholesterol | 20.34mg | 7% | |
| Sodium | 1543.69mg | 64% | |
| Potassium | 361.78mg | 8% | |
| Total Carbs | 17.75g | 6% | |
| Sugars | 4.86g | 19% | |
| Dietary Fiber | 1.41g | 6% | |
| Protein | 11.76g | 24% | |
| Vitamin C | 9mg | 15% | |
| Iron | 1.7mg | 9% | |
| Calcium | 341.9mg | 34% | |
| Amount Per 100 g | |||
| Calories | 154.83 Kcal (648 kJ) | ||
| Calories from fat | 80.73 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.97g | 23% | |
|---|---|---|---|
| Cholesterol | 12.45mg | 7% | |
| Sodium | 944.76mg | 64% | |
| Potassium | 221.42mg | 8% | |
| Total Carbs | 10.87g | 6% | |
| Sugars | 2.97g | 19% | |
| Dietary Fiber | 0.86g | 6% | |
| Protein | 7.2g | 24% | |
| Vitamin C | 5.5mg | 15% | |
| Iron | 1mg | 9% | |
| Calcium | 209.3mg | 34% | |
* 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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