Creamy Summer Vegetable Ravioli
Fresh Baked Garlic Bread Knots
Wine Recommendation
Woodbridge Pinot Grigio
Ingredients
- 1 (19-oz) pkg frozen cheese ravioli
- 2 Tbsp butter
- 3 ears corn, kernels removed
- 1 pint grape tomatoes
- 2 zucchini, cut into half-moons
- 3 cloves garlic, minced
- 1 cup white wine
- 1½ cups heavy cream
- 2 Tbsp Dijon mustard
- 3 Tbsp chopped fresh basil
Instructions
- Cook pasta according to package directions; drain and keep warm.
- Meanwhile, melt butter in a large skillet over medium heat; add corn, tomatoes, zucchini, and garlic. Cook, stirring occasionally, until vegetables are crisp-tender.
- Add wine; bring to a boil, reduce heat, and simmer 1 minute. Add cream and mustard; simmer, stirring occasionally, until sauce is thickened. Stir in basil. Season with salt and pepper to taste. Toss with hot pasta.
Side Dish Ingredients
- 1 (7.3-oz) pkg frozen garlic bread knots
Side Dish Instructions
- Bake bread knots according to package directions.
Budget Friendly Meal Plan
This recipe selected from the eMeals Budget Friendly Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
- Access via App or Online
