Roasted Vegetable Primavera Ravioli
Salad with Pears and Walnuts
Ingredients
- 1 bunch radishes, halved
- 3 slices center cut bacon, coarsely chopped
- 1½ Tbsp minced garlic
- 1 (12-oz) pkg asparagus tips
- ½ (8-oz) pkg sliced baby portobello mushrooms
- ½ (18-oz) pkg refrigerated cheese ravioli (such as Giovanni Rana)
- ½ (15-oz) container refrigerated Alfredo sauce
- ½ lemon
Instructions
- Preheat oven to 450°F. Combine radishes, bacon, and garlic on a 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 ¼ tsp zest and squeeze juice to equal ½ Tbsp; stir into Alfredo sauce.
- Toss together pasta and sauce. Divide among 3 plates; top with vegetables.
Side Dish Ingredients
- 2 cups baby kale
- ¼ cup sliced red onion
- 1½ Tbsp fresh lemon juice
- 2 tsp honey
- 1 pear, thinly sliced
- 2 Tbsp balsamic vinaigrette
- 3 Tbsp walnuts, toasted
Side Dish Instructions
- Place kale and onion in a bowl.
- Toss lemon juice and honey with pear; add to salad. Toss with vinaigrette. Season with salt and pepper to taste. Top with nuts.
Mediterranean Meal Plan
This recipe selected from the eMeals Mediterranean Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
- Access via App or Online
