Roasted Vegetable Primavera Ravioli
Ingredients
- 2 bunches radishes, halved
- 6 slices center cut bacon, coarsely chopped
- 3 Tbsp minced garlic
- 1½ lb asparagus, trimmed (or use 2 [12-oz] pkg asparagus tips)
- 1 (8-oz) pkg sliced baby portobello mushrooms (or use other mushrooms)
- 1 (18-oz) pkg refrigerated cheese ravioli
- 1 (15-oz) container refrigerated Alfredo sauce
- ½ lemon
Instructions
- Preheat oven to 450°F. Combine radishes, bacon, and garlic on a large parchment paper-lined rimmed baking sheet; spread in a single layer.
- Bake 5 to 8 minutes or until bacon fat begins to melt; stir in asparagus and mushrooms. Bake 12 to 16 minutes longer or until vegetables are roasted and bacon is crisp.
- Meanwhile, cook pasta and heat Alfredo sauce according to package directions. Grate lemon to equal ½ tsp zest and squeeze juice to equal 1 Tbsp; stir into Alfredo sauce.
- Toss together pasta and sauce. Divide among 6 plates; top with vegetables.
Nutritional Information
| Main | Total | |
| Servings | 6 | |
| Calories |
464
|
464
|
| Fat (g) | 22 | 22 |
| Sat. Fat (g) | 12 | 12 |
| Protein (g) | 22 | 22 |
| Carb (g) | 48 | 48 |
| Fiber (g) | 5 | 5 |
| Sodium (mg) | 944 | 944 |
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