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Steamed Cheese Ravioli Primavera |
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| I n g r e d i e n t s |
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1 lb. (500 g) fresh jumbo cheese ravioli |
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2 Tbsp. (30 mL) olive oil |
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1 red pepper, thinly sliced |
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1 small summer squash or zucchini, thinly sliced |
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2 cups (500 mL) chopped asparagus |
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1/2 cup (125 mL) green peas (frozen or fresh) |
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2/3 cup (150 mL) vegetable broth |
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1/4 cup (50 mL) white wine |
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1 clove garlic, minced |
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1/2 cup (125 mL) chopped fresh basil leaves |
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1/4 cup (50 mL) grated Parmesan cheese (or to taste) |
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1/2 tsp. (2 mL) salt and pepper (or to taste) |
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| Serves - 4 |
| Preparation - 10 min |
| Cooking - 20 min |
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Toss the ravioli with the olive oil and place in one steamer basket. Place the red pepper, summer squash, asparagus and peas in the second basket. |
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Add the vegetable broth, white wine and garlic to the cooking plate. Steam the pasta, vegetables and broth mixture for 20 minutes or until pasta and vegetables are tender. |
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Transfer all the contents of the steamer to a serving bowl. Add the basil, Parmesan, salt and pepper; gently toss to combine. |
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| N u t r i t i o n V a l u e s P e r S e r v i n g |
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441 calories, 20 g protein, 55 g carbohydrates, 5 g fibre, 16 g total fat, 893 mg sodium. Excellent source of folate and vitamin C. |
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| H e a l t h y E a t i n g T i p |
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This speedy, meatless supper or lunch, can be made with other nutritious, fresh vegetables such as green beans, zucchini or broccoli. |
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