Creamy Summer Vegetable Ravioli
Garlic Bread Knots
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
- ½ tsp salt
- ½ tsp pepper
- 3 Tbsp chopped fresh basil (optional)
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, mustard, salt and pepper; simmer, stirring occasionally, until sauce is thickened. Stir in basil, if desired. 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.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
500
|
130
|
630
|
| Fat (g) | 31 | 5 | 36 |
| Sat. Fat (g) | 20 | 1 | 21 |
| Protein (g) | 13 | 3 | 16 |
| Carb (g) | 42 | 18 | 60 |
| Fiber (g) | 4 | 1 | 5 |
| Sodium (mg) | 582 | 230 | 812 |
Budget Friendly Meal Plan
This recipe selected from the eMeals Budget Friendly Meal Plan.
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