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Pesto Ravioli

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Pesto Ravioli

12 ounces ravioli, cheese-filled
1 1/3 cups fresh spinach
2/3 cup basil
1/2 teaspoon salt
1/4 teaspoon crushed red pepper
2 cloves garlic
2 tablespoons chicken broth
2 tablespoons olive oil
1 tablespoon lemon juice, fresh
1 plum tomato, diced
2 ounces parmesan cheese, shaved
1/3 cup pine nuts

1. Cook ravioli according to package directions. Drain.

2. Combine spinach, basil, salt, red pepper, and garlic in a food processor. With processor running, add broth, olive oil, and lemon juice through chute until mixture is smooth.

3. Combine ravioli, pesto, and tomato in medium saucepan over medium-high heat; cook 1 minute or until warm. Spoon 3/4 cup into each of 4 bowls; sprinkle each serving with 2 tablespoons cheese and about 4 teaspoons nuts. Garnish with basil leaves, if desired.

Serves 4.

Per Serving (excluding unknown items): 381 Calories; 23g Fat (52.7% calories from fat); 18g Protein; 29g Carbohydrate; 6g Dietary Fiber; 99mg Cholesterol; 1073mg Sodium.

Exchanges: 1 1/2 Grain(Starch); 1 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 3 1/2 Fat.

 

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About Amy

Recently I came to an ugly realization–I am middle aged. I didn’t really think so but then I doubled my age and thought, “Hmmmm…some of people don’t live to that age. I must be middle age.” This epiphany came in the third quarter of my 39th year. So I am surviving middle age…it’s scary.

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