Roasted Vegetable Primavera Ravioli
Beverage Recommendation
Fre Alcohol-Removed Chardonnay
Ingredients
- ½ lemon
- 1 bunch radishes, halved
- 2 cloves garlic, minced and divided
- 1½ Tbsp olive oil, divided
- ½ tsp salt, divided
- ½ tsp pepper, divided
- 1 (12-oz) pkg asparagus tips
- 1 (8-oz) pkg baby portobello mushrooms, halved
- ½ (22-oz) pkg frozen organic cheese ravioli
- 2 Tbsp butter, softened
Instructions
- Preheat oven to 450°F. Grate lemon to equal ½ tsp zest and squeeze juice to equal 1 Tbsp. Set aside.
- Combine radishes, 1 clove minced garlic, 1 Tbsp oil, and ¼ tsp each salt and pepper on a foil-lined rimmed baking sheet; spread in a single layer. Bake 5 minutes; stir.
- Combine asparagus, mushrooms, 1 clove minced garlic, ½ Tbsp oil, and ¼ tsp each salt and pepper on another foil-lined rimmed baking sheet; spread in a single layer. Bake 10 to 12 minutes longer or until vegetables are tender, stirring once.
- Meanwhile, cook pasta according to package directions. Drain and return to pot. Add butter, lemon zest, and lemon juice to ravioli; toss. Divide among 3 plates; top with roasted vegetables.
Nutritional Information
| Main | Total | |
| Servings | 3 | |
| Calories |
407
|
407
|
| Fat (g) | 19 | 19 |
| Sat. Fat (g) | 8 | 8 |
| Protein (g) | 17 | 17 |
| Carb (g) | 44 | 44 |
| Fiber (g) | 4 | 4 |
| Sodium (mg) | 583 | 583 |
Plant Based Meal Plan
This recipe selected from the eMeals Plant Based Meal Plan.
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