Sun-Dried Tomato and Artichoke Ravioli
Mixed Greens with Lemon Dressing
Wine Recommendation
Stella Rosa Rosso
Ingredients
- 3 (9-oz) pkg refrigerated cheese ravioli
- ¾ cup chopped sun dried tomatoes in oil
- 2½ cups artichoke hearts, chopped
- 1½ tsp Italian seasoning
- 2 Tbsp olive oil
- 4 cups baby spinach
- 6 Tbsp grated Parmesan cheese
Instructions
- Cook pasta according to package directions; drain.
- Meanwhile, cook tomatoes, artichokes, and Italian seasoning in hot oil in a large skillet over medium heat 3 to 4 minutes or until thoroughly heated.
- Add pasta and spinach; cook 2 to 3 minutes or until spinach wilts. Sprinkle with cheese.
Side Dish Ingredients
- ¼ cup lemon juice
- ¼ cup olive oil
- 1½ Tbsp honey
- 2 tsp Dijon mustard
- ¼ tsp pepper
- ⅛ tsp salt
- 2 (5-oz) pkg spring mix
Side Dish Instructions
- Whisk together lemon juice, oil, honey, mustard, pepper, and salt in a large bowl. Add spring mix; toss.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
508
|
108
|
616
|
| Fat (g) | 18 | 9 | 27 |
| Sat. Fat (g) | 8 | 1 | 9 |
| Protein (g) | 22 | 1 | 23 |
| Carb (g) | 66 | 7 | 73 |
| Fiber (g) | 7 | 1 | 8 |
| Sodium (mg) | 1075 | 128 | 1203 |
| T. Sugs (g) | 8 | 5 | 13 |
| A. Sugs (g) | 0 | 4 | 4 |
Quick & Healthy Meal Plan
This recipe selected from the eMeals Quick & Healthy Meal Plan.
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- Seven Dinner Menus
- Matching Grocery List
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