Spinach-Alfredo Ravioli
Roasted Broccoli, Mushrooms, and Tomatoes
Ingredients
- 1 (25-oz) pkg frozen cheese ravioli
- 2 Tbsp butter
- 1 (10-oz) container baby spinach
- 2 Tbsp minced garlic
- 1 (16-oz) jar Alfredo sauce
Instructions
- Cook ravioli according to package directions; drain well and keep warm.
- Meanwhile, melt butter in a large, deep skillet over medium heat. Add spinach and garlic; cook just until spinach is wilted.
- Stir in Alfredo sauce. Cook 3 to 4 minutes or until sauce is thoroughly heated. Add ravioli; toss to coat. Season with pepper, if desired.
Side Dish Ingredients
- 3 Tbsp olive oil
- 1 (12-oz) pkg broccoli florets
- 1 (8-oz) pkg whole mushrooms
- 1 pint grape tomatoes
Side Dish Instructions
- Preheat oven to 425°F. Toss together all ingredients on a large rimmed baking sheet. Bake 15 minutes or until broccoli and mushrooms are browned and tomatoes are softened. Season with salt and pepper, if desired.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
386
|
94
|
480
|
| Fat (g) | 13 | 7 | 20 |
| Sat. Fat (g) | 6 | 1 | 7 |
| Protein (g) | 17 | 4 | 21 |
| Carb (g) | 46 | 9 | 55 |
| Fiber (g) | 1 | 2 | 3 |
| T. Sugs (g) | 4 | 2 | 6 |
| A. Sugs (g) | 0 | 0 | 0 |
