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Ингредиенты
- 18 ounce spinach ravioli
- Â Â filled with spinach and lowfat ricotta
- 1 c. fresh peas shelled
- 1 c. asparagus tips
- 2 c. broccoli florets
- 1 sm green zucchini halved lengthwise and 1/4-inch sliced
- 1/2 lb string beans
- 1/2 lb sugar snap peas
- 6 ounce basil pesto *see below 6-7 ounce container
- 1 c. grated Parmesan cheese divided
- Â Â tortellini, spinach-filled
Инструкции
- Cook the ravioli in a large saucepan of boiling salted water. Drain and place in a large bowl. In the meantime steam all the vegetables. Add in the vegetables to the ravioli and toss with the pesto. Sprinkle with half a c. of Parmesan cheese. Serve the mix warm or possibly at room temperature. Pass around the remaining cheese.
- PAT'S NOTES: Grate 3/4 c. fresh Parmesan. Shave the rest. The chips of cheese are an attractive way to serve this green dish. Substitute a combination of tortellini and fettuccine; vary the size of the pasta.
- Garnish with raw bell pepper: red and yellow for highlights. [PER SERVING
- (using store bought*PESTO* - basil, cheese, pine nuts, oil: 446cals, 25g
- "Cilantro Pesto, Spicy or possibly Sweet Green Rice" by Curtis Akins. -patH
- AUTHOR'S
- NOTE: "I think I've made this dish more often than any other. It always makes everyone happy and contented. You can choose any vegetables which are in season, but I like to select all greens ones." -Irena Chalmers, author of "Cooking in Clay," "An Edible Christmas (A Treasury of Recipes for the Holiday)," and "American Bistro."
- NOTES : idea: Serve with mixed berries with melon chunks.
- PESTO: Instead of oil, Aikens has used juice, broth, wine, water, etc to suspend pureed basil.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 258g | |
| Recipe makes 6 servings | |
| Calories 321 | |
| Calories from Fat 92 | 29% |
| Total Fat 10.37g | 13% |
| Saturated Fat 5.41g | 22% |
| Trans Fat 0.0g | |
| Cholesterol 116mg | 39% |
| Sodium 841mg | 35% |
| Potassium 546mg | 16% |
| Total Carbs 38.0g | 10% |
| Dietary Fiber 7.1g | 24% |
| Sugars 2.82g | 2% |
| Protein 19.47g | 31% |
