Ravioli or Tortellini With Pesto and Spinach

READY IN: 20mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
  • 12
    ounces ravioli (any flavor you like, fresh, frozen or dried- amount will differ. Use comparable amount) or 12 ounces tortellini (any flavor you like, fresh, frozen or dried- amount will differ. Use comparable amount)
  • 2
    garlic cloves, minced
  • 4
    cups Baby Spinach, fresh (cleaned and chopped) or 5 ounces frozen spinach (cleaned and chopped)
  • 10
    ounces basil pesto
  • 4
    ounces chicken broth (use more if you desire a thinner sauce) or 4 ounces vegetable broth (use more if you desire a thinner sauce)
  • 2
    ounces parmesan cheese, shredded (fresh is best and use as much as you like)
  • Garnish
  • red pepper flakes, to taste (optional)
  • pine nuts (optional)
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DIRECTIONS

  • Cook pasta according to package directions.
  • Spray a skillet with cooking spray and saute minced garlic until fragrant. Add chopped fresh spinach. If using frozen defrost and add to pan. Cook until wilted.
  • Add pesto and broth to pan and cook until heated through.
  • Plate pasta and top with sauce. Top with fresh grated parmesan. Add red pepper flakes if desired.
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