Parmesan Raviolini
with Basil Pesto & Summer Vegetables
Prepared pesto is a great trick for putting a delicious dinner on the table in under 30 minutes. To keep this pasta dish light and healthy, we’re using equal parts veggies and raviolini. A sprinkle of nutty Parmesan is just the right amount of indulgence.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
250 g
Parmesan Raviolini
(Contains: Egg, Milk, Gluten)
170 g
Broccoli, florets
1 unit
Yellow Zucchini
113 g
Green Beans, trimmed
60 g
Basil Pesto
(Contains: Milk, Soy)
85 g
Grape Tomatoes
7 g
Basil
30 g
Parmesan Cheese, shredded
(Contains: Milk)
Not included in your delivery
unit
Oil*
unit
Salt*
unit
Pepper*
Cooking Steps
Prep: Bring a large pot of water to a boil with a large pinch of salt. Wash and dry all produce. Halve the grape tomatoes. Thinly slice the basil leaves.
Cook the pasta: Add the raviolini to the boiling water and cook 4-5 minutes, until al dente. Remove the raviolini with a slotted spoon, keeping the water on the stove for later.
Cook the vegetables: Meanwhile, heat a drizzle of oil in a large pan over medium-high heat. Add the squash, green beans and tomatoes and cook for 3-5 minutes, until crisp-tender.
Once the raviolini is done, add the broccoli to the boiling water and cook 1 min, just until broccoli is bright green and just tender. Drain and add to the pan with the vegetables.
Add the raviolini, pesto, parmesan, and half the basil to the pan. Toss until thoroughly combined, then season with salt and pepper.
Finish and serve: Divide raviolini among bowls and garnish with the remaining basil. Enjoy!
