Parmesan Raviolini
with Pesto and Summer Vegetables
Parmesan Raviolini
Tender raviolini tossed with bright pesto and fresh summer vegetables, finished with savory Parmesan for a quick, vibrant pasta dish that tastes like peak-season comfort.
Ingredients
For 2 servings
- 8 ounce Broccoli Florets
- 4 ounce Grape Tomatoes
- 6 ounce Green Beans
- ¼ cup Parmesan Cheese
- 4 ounce Pesto
- 9 ounce Raviolini
- 1 unit Yellow Squash
Additional Ingredients
- 1 teaspoon Olive Oil
- unit Pepper
- unit Salt
American
PDF
DifficultyEasy
Total Time25m
Calories661
Protein31g
Carbs59g
Fat33g
Tags:
VeggieProtein SmartFiber Smart
⚠️Allergens:
🥚Eggs🥛Milk🌾WheatSwaps and substitutions
For a vegetarian-friendly dairy-free version, use plant-based pesto and a vegan hard-style cheese instead of parmesan. For egg-free or wheat-free needs, swap the raviolini for a suitable filled pasta or gluten-free pasta shape that matches your diet.
What to serve with it
Serve it with a crisp green salad or roasted asparagus to keep the plate fresh and bright. Warm garlic bread or a simple tomato soup also works well for a more filling, cozy meal.
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