Parmesan Raviolini
with Basil Pesto and Summer Vegetables
Parmesan Raviolini
Tender raviolini tossed with basil pesto and summer vegetables for a fresh, cheesy pasta dish that’s bright, savory, and perfect for an easy warm-weather dinner.
Ingredients
For 2 servings
- 1 bunch ounce Basil
- 8 ounce Broccoli Florets
- 3 ounce Grape Tomatoes
- 4 ounce Green Beans
- 1 ounce Parmesan Cheese
- unit Pesto
- 9 ounce Raviolini
- 1 unit Yellow Squash
Additional Ingredients
- 1 tablespoon Olive Oil
PDF
DifficultyEasy
Total Time25m
Calories606
Protein32g
Carbs55g
Fat30g
Tags:
VeggieProtein SmartFiber SmartLow SugarLow SodiumDietitian Win
⚠️Allergens:
🥚Eggs🥛Milk🌾WheatSwaps and substitutions
For egg-free or wheat-free needs, use a ravioli-style pasta made without those allergens. For dairy-free diets, choose a vegan pesto and a plant-based Parmesan substitute; the dish already suits vegetarian preferences.
What to serve with it
Serve with a crisp green salad, warm crusty bread, or a simple citrusy side to balance the rich pesto and cheese. A light white wine or sparkling water with lemon also works well.
