Garden Veggie and Ravioli Skillet
Ingredients
Pistachio Herb Butter
-
8
tablespoons
unsalted butter
-
½
cup
fresh herbs (basil, thyme, oregano)
-
½
cup
roasted pistachios, finely chopped
-
1
clove
garlic, minced or grated
-
1
tablespoon
lemon zest + juice
-
½
cup
grated parmesan cheese
-
pinch
salt and pepper to taste
Ravioli and Vegetables
-
2
tablespoons
olive oil
-
1
ear
corn, kernels removed from the cob
-
1
medium
red pepper, sliced
-
1
small bunch
asparagus, ends trimmed and chopped
-
1
small
zucchini or summer squash, sliced into rounds
-
1
cup
cherry tomatoes
-
½
teaspoon
salt and pepper
-
16-20
ounces
prepared cheese ravioli
-
½
cup
white balsamic vinegar
-
pinch
crushed red pepper flakes
Instructions
- Mix the pistachio herb butter ingredients in a bowl and set aside or refrigerate.
- Heat a skillet over medium-high heat and add olive oil.
- Sauté corn, red pepper, and asparagus for 5 minutes.
- Add zucchini and cherry tomatoes, cooking until softened and caramelized, about 5 more minutes.
- Add water and ravioli, bringing to a boil and cooking until water is mostly absorbed, about 3-4 minutes.
- Stir in white balsamic vinegar and cook until it reduces, about 2 minutes.
- Remove from heat, add pistachio butter and crushed red pepper flakes, tossing gently until melted.
- Serve immediately.
Nutrition Facts (estimated)
Servings
6
Calories
520
Total fat
30g
Total carbohydrates
45g
Total protein
15g
Sodium
600mg
Cholesterol
50mg
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