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Easy Peezy Mushroom Pasta with Spinach and Pesto

Yields2 Servings

 1 package of pre-made ravioli with spinach and cheese filling
 3 cups packed fresh spinach
 1 tbsp extra virgin olive oil
 3 tbsp pesto
1

Heat salted water in a medium pot to boil. While waiting for the water to boil, saute the spinach in a skillet with the olive oil, until wilted.

2

When the water boils, add the ravioli. Reserve 1/2 cup pasta water. Remove the ravioli when it's cooked and rises to the top. (Taste one for doneness first.)

3

Place the cooked ravioli in the sauce pan with the spinach. Add the two tablespoons of pesto, and add enough of the pasta water to make a creamy sauce. Mix thoroughly and serve with fresh grated cheese.

Nutrition Facts

2 servings

Serving size