Description
A delicious and hearty dish featuring tender chicken ravioli tossed in a vibrant basil pesto sauce with sautéed vegetables, perfect for a quick and satisfying meal.
Ingredients
Units
Scale
- 1 (9 oz) package chicken ravioli
- 2 tablespoons olive oil
- 1 cup cherry tomatoes, halved
- 1 zucchini, sliced
- 1 yellow bell pepper, sliced
- 1/2 cup basil pesto
- Salt and pepper to taste
- Grated Parmesan cheese, for serving (optional)
Instructions
- Cook the chicken ravioli according to package instructions. Drain and set aside.
- Heat olive oil in a large skillet over medium heat.
- Add the cherry tomatoes, zucchini, and bell pepper. Sauté for 5-7 minutes until tender.
- Lower the heat and stir in the pesto.
- Add the cooked ravioli to the skillet and gently toss to coat with the sauce and vegetables.
- Season with salt and pepper to taste.
- Serve hot, topped with grated Parmesan if desired.
Notes
- You can substitute store-bought pesto with homemade if preferred.
- Add a splash of pasta water to loosen the sauce if needed.
- Use any seasonal vegetables on hand for variety.
Nutrition
- Serving Size: 1.5 cups
- Calories: 420
- Sugar: 4g
- Sodium: 540mg
- Fat: 24g
- Saturated Fat: 4g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 18g
- Cholesterol: 50mg