Artichoke and Sun-Dried Tomato Pesto Ravioli
Ingredients
- 1 (9-oz) pkg refrigerated four-cheese ravioli
- ½ (14-oz) can quartered artichoke hearts
- 6 Tbsp sun-dried tomatoes in oil
- ½ (5-oz) pkg baby spinach
- ⅓ cup pesto
- ⅓ cup low-sodium vegetable broth
- 2 Tbsp capers
- ½ tsp Italian seasoning
Instructions
- Cook ravioli according to package directions.
- Meanwhile, cook artichokes and tomatoes in a large skillet coated with cooking spray over medium-high heat 4 minutes.
- Add ravioli, spinach, pesto, broth, capers, and seasoning; cook 3 minutes or until spinach is wilted and sauce is thickened.
Nutritional Information
| Main | Total | |
| Servings | 3 | |
| Calories |
409
|
409
|
| Fat (g) | 19 | 19 |
| Sat. Fat (g) | 5 | 5 |
| Protein (g) | 15 | 15 |
| Carb (g) | 46 | 46 |
| Fiber (g) | 5 | 5 |
| Sodium (mg) | 1075 | 1075 |
Quick & Healthy Meal Plan
This recipe selected from the eMeals Quick & Healthy Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
- Access via App or Online
