Spinach Pesto with Ravioli and Zucchini


Spinach Pesto with Zucchini Ribbons
Spinach pesto is a nice change from basil. Add toasted pinenuts for a more traditional taste.
2 large cloves garlic
3 cups baby spinach
3/4 cup Parmesan cheese, grated
1/4 cup olive oil
Salt and pepper, to taste
2 large zucchini, ribbon cut
1/4 cup roasted red peppers, chopped
2 Tablespoons olive oil for frying
1 12-ounce bag frozen ravioli or tortellini
Cook pasta according to package directions. While you’re waiting for the water to boil, make the pesto and zucchini. Quick and easy!
To make pesto chop garlic and spinach together in a food processor until finely chopped. Add Parmesan and mix. Add 1/4 cup oil 1 Tablespoon at a time to the pesto with the machine running until it makes a smooth paste consistency. Set aside.
In a large fry pan, add 2 Tablespoons oil and zucchini. Sautee over medium heat until soft but not mushy. Add peppers and pesto. Gently stir until heated through. Add ravioli. Stir and serve!

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3 Responses to Spinach Pesto with Ravioli and Zucchini

  1. This looks great! Never really thought about making pesto out of spinach – makes sense, I just have always done it with herbs. You might like to try out my Cilantro Pesto

  2. Pingback: Spinach Health Facts and Recipes - Foodie Friends Friday Daily Dish | Daily Dish with Foodie Friends Friday

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