Artichoke and Sun-Dried Tomato Pesto Ravioli
Garlic Bread
Ingredients
- 2 (9-oz) pkg refrigerated four-cheese ravioli
- 1 (14-oz) jar quartered marinated artichoke hearts
- ¾ cup sun-dried tomatoes in oil
- 1 (5-oz) pkg baby spinach
- ⅔ cup pesto
- ⅔ cup vegetable broth (or use other broth)
- ¼ cup capers
- ¾ tsp Italian seasoning
Instructions
- Cook ravioli according to package directions; drain.
- Meanwhile, cook artichokes with liquid and sun-dried tomatoes in a large skillet over medium-high heat 3 to 4 minutes.
- Add ravioli, spinach, pesto, broth, capers, and seasoning; cook 3 minutes or until spinach is wilted and sauce is thickened. Season with salt and pepper to taste.
Side Dish Ingredients
- 1 (11.75-oz) pkg frozen garlic bread
Side Dish Instructions
- Bake bread according to package directions. Slice before serving.
30 Minute Meals Meal Plan
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