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Parmesan Raviolini

Parmesan Raviolini

with Pesto and Summer Vegetables

Nope, that’s not a typo! Raviolini are mini raviolis that cook to al dente perfection in less than five minutes. Thanks to prepared pesto, this light, colorful, and healthy pasta dinner comes together in under 30 minutes.

Tags:
Veggie
Allergens:
Eggs
Milk
Wheat

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time25 minutes
Prep Time
DifficultyEasy

Ingredients

serving amount

9 ounce

Raviolini

(Contains Eggs, Milk, Wheat)

6 ounce

Green Beans

4 ounce

Grape Tomatoes

8 ounce

Broccoli Florets

1 unit

Yellow Squash

4 ounce

Pesto

(Contains Milk)

¼ cup

Parmesan Cheese

(Contains Milk)

Not included in your delivery

1 teaspoon

Olive Oil

unit

Salt

unit

Pepper

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Nutrition Values

/ per serving
Calories661 kcal
Energy (kJ)2766 kJ
Fat33 g
Saturated Fat5 g
Carbohydrate59 g
Sugar9 g
Dietary Fiber8 g
Protein31 g
Cholesterol54 mg
Sodium1079 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Large Pot
Slotted Spoon
Large Pan
Strainer

Instructions

Prep
1

Wash and dry all produce. Bring a large pot of salted water to a boil. Cut the green beans into 1½-inch pieces. Halve the squash lengthwise before slicing into ¼-inch half-moons. Halve the tomatoes.

2

Cook the raviolini: Add the raviolini to the boiling water. Cook 4-5 minutes, until al dente. Remove with a slotted spoon, keeping the water on the stove for later.

3

Add the broccoli: Once the raviolini is done, add the broccoli to the boiling water. Cook 4-5 minutes, until tender.

Cook the veggies
4

While the broccoli is cooking, heat a drizzle of olive oil in a large pan over medium-high heat. Add the squash. Cook, tossing, for 4-5 minutes, until softened. But don’t forget about the broccoli! Now’s the time to drain it. Then, add the green beans and tomatoes to the squash. Cook another 3-4 minutes, until crisp-tender. Season with salt and pepper. Add the drained broccoli to the pan.

Toss
5

Add the raviolini, pesto, and Parmesan cheese to the pan. Toss until thoroughly combined and season with salt and pepper.

6

Serve: Divide the Parmesan raviolini and summer vegetables between bowls and enjoy!

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