Pesto Ravioli with Spinach & Tomatoes

Directions

Instructions Checklist

• Step 1

  Bring a large pot of water to a boil. Cook ravioli according to package directions; drain and set aside.

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• Step 2

  Heat oil in a large nonstick skillet over medium heat. Add tomatoes; sauté until they begin to burst, 3 to 4 minutes. Add spinach and continue to cook, stirring frequently, until it wilts, 1 to 2 minutes.

• Step 3

  Add the cooked ravioli and pesto; stir gently to combine.

Nutrition Facts

Serving Size: 1 1/2 cups

Per Serving:

361 calories; protein 13.8g; carbohydrates 35.2g; dietary fiber 4.3g; sugars 5.5g; fat 18.6g; saturated fat 6.1g; cholesterol 47.2mg; vitamin a iu 4388.3IU; vitamin c 20.2mg; folate 79.9mcg; calcium 264.9mg; iron 2.7mg; magnesium 36.2mg; potassium 374.3mg; sodium 407.4mg; thiamin 0.1mg.

Exchanges:

2 fat, 2 starch, 1 medium-fat protein, 1 vegetable