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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